Fried mushroom recipes. Useful properties of mushrooms

The nutritional value

Collect only undamaged and known species mushrooms

The nutritional value of mushrooms cannot be overestimated, because they have a beneficial effect on health:

strengthen the heart and blood vessels, break down and remove "bad" cholesterol;
have hematopoietic ability;
restore nails, hair and improve skin condition;
increase the immune status;
normalize metabolism;
positively affect the function of the pituitary gland for the production of hormones;
slow down the aging process;

Weaknesses and hidden threats

In some circumstances, fungi can harm the human body. Three main reasons for this:

low-quality product (spoiled or poisonous mushrooms are used);
individual intolerance;
negligence to the rules of storage and processing;

Consequences range from mild indigestion and intestines to serious poisoning. There are also known cases of death. You should pay attention to such nuances as:

an excess of chitin in some types of mushrooms entails difficulties in digestion by humans;
frequent use of mushroom dishes overloads the gastrointestinal tract, as the secretion of gastric juice slows down;
allergic manifestations deserve a separate discussion. Mushrooms are famous for their high ability to absorb toxins. If the harvest was gathered along railways, highways or near the plant - problems are guaranteed;

And another toxic factor is formed in mushrooms due to improper storage.

This is what edible and non-edible mushrooms look like.

In the forest, collect only familiar, well-known types of mushrooms;
Feel free to sweep aside spoiled mushrooms, whether it's your own harvesting or buying raw materials at the market (throw away wormy, moldy, softened mushrooms without regret);
No cooking experience - it is better to buy ready-made products from reliable stores famous brands food industry;
Hot dishes based on mushrooms are recommended to be eaten immediately. Keeping in the refrigerator for more than 12 hours increases the risk of food poisoning;
Mushrooms should be used with caution by pregnant women, children, as well as adults with inflammatory diseases of the joints, kidneys and liver, stomach;

Which mushrooms are suitable for which dishes

White

It is rightly called the "King of Mushrooms". In most regions of the country, whites are considered almost the only ones noteworthy. White is appropriate in almost any form. It is dried, fried, pickled, added to soups in raw and dried form, crushed into powder to prepare various sauces.

White mushrooms are rightly called "Kings"

Boletus, boletus, mushrooms

Boletus mushrooms are most common in fried and pickled forms. It does not make sense to dry them - they turn black, lose the density of the structure. Crushed, they find use in sauces and gravies, in meat-based soups, among stewed vegetables.

Boletus mushrooms are most common in fried and pickled forms.

Chanterelles

Remarkable bright yellowish-orange color. They have a delicate nutty flavor (especially young ones). The structure is dense and tight, a little "rubber". Pickling chanterelles is highly popular. In addition, chanterelles fried with sour cream or mayonnaise are served instead meat dish with side dishes - potatoes, rice, buckwheat. Chanterelles are added to stew; sauces, soups and roasts are prepared with them. But it is not customary to dry them.

Don't confuse with anything

Honey mushrooms and butter

They are eaten dried, boiled, canned (pickling, salting are equally popular). Young mushrooms are much softer than adults, have a neat, even shape. Therefore, they are often used to decorate dishes on festive table and as an element of transparent jellied snacks.

Cooked whole mushrooms keep a neat and attractive appearance.

breast

There are two "lines" of mushrooms - white and black. They differ from each other in terms of flavor. The gastronomic charm of milk mushrooms is maximally manifested only in a salty form. Pickled mushrooms are eaten with sour cream, onions, horseradish and garlic; crushed into a filling for pies, less often added to soup. It is recommended to soak before salting.

There are two "lines" of mushrooms - white and black. They differ from each other in terms of flavor.

Champignons

Their popularity increased at a time when Russians were fascinated by the intricacies of French cuisine. The specific aroma and tenderness of the pulp are the main trump cards of champignons (not to mention usefulness). Range of application: baking, sweet pickling, chopping into gravy, stewing, stuffing pies and meatloaf. Pickling is preferably with a spicy sweetish tint, but pickling champignons is not accepted. Drying is also due to the too fragile pulp - practically nothing remains of it during drying.

Their popularity rose at a time when Russians were fascinated by the intricacies of French cuisine.

Oyster mushrooms

Today, oyster mushrooms are not so much extracted from natural pantries as they are grown artificially. The popularity is due to the high content of nutrients (the mushroom is considered dietary, it is able to remove toxins from the body). Taste characteristics are also interesting: something similar to rye bread, there is a slight anise tint. The culinary spectrum is quite wide. Salads, pie filling, soups. Many people love fried oyster mushrooms and even as an ingredient in minced dumplings.

Today, oyster mushrooms are not so much extracted from natural pantries as they are grown artificially.

Morels

They appear briefly in the spring and soon disappear. Valued for their effectiveness in the fight against eye diseases, including cataracts. These mushrooms are fried in oil, sometimes with the addition of sour cream. It is also possible to dry, but not less than 3 months, in order to subsequently soak, stew and cook soups. Prepare necessarily after soaking and boiling in replaceable waters.

Perhaps one of the most unusual-looking mushrooms

Preliminary preparation

If the mushrooms exude a bitter-pungent odor, it is necessary to soak them in clean water 1–1.5 days (milks for pickles, flakes, whites). The air temperature is not higher than 16 °C; change of water 2-3 times a day. It is very easy to make sure that they are sufficiently soaked. If earlier the hat in the hands broke when pressed, now it bends.

How to cook. General rules

With the inept actions of the cook, mushrooms can turn into a product hazardous to health. And this is instead of pleasing gastronomic merits. Compliance with the basic rules will protect against negative consequences.

An ideal option if the mushrooms find time on the same day: sorted, processed, cooked, eaten;
Often it is not possible to cook mushrooms immediately after cleaning them. A solution of citric acid or salt (concentration 1–2%) based on boiled water will help. Dip in the impromptu brine / marinade the products that you will cook later. Rinse shortly before cooking to remove vinegar/salt odors;
Semi-finished method: processed and washed mushrooms are cut, blanched for 8-10 minutes in boiling water. Placed in clean glass jars “under the lid”, adding 1/4 tsp for preservation. and 0.5 tsp. 9% vinegar for every liter of volume. Top with vegetable oil; The blanks are stored for no longer than a week in the refrigerator, used for soups, frying, stewing. It is recommended to throw away uneaten food;
Aluminum cookware is not recommended. Metal is called "light" for a reason. It quickly gives up its molecules when heated. This is why food in such pots and pans quickly oxidizes;
Be careful with the shelf life of ready-made mushroom dishes! At minus 1-4 ° C, the whole day is allotted to ensure that the dish is read safe for further heating and eating. If the temperatures are positive, then it is better not to take risks and limit yourself to 12 hours;
So that the mushroom broth does not darken, cook soup from white, boletus or honey mushrooms;
It is advisable to cook mushrooms of the same type together. An exception is frying and marinated platter, for example: aspen mushrooms and with boletus and moss mushrooms. Do not mix white with mushrooms, chanterelles with mushrooms, morels with boletus, and so on;
Consider the characteristics of some mushrooms. So, champignons are too tender and deteriorate in the open air after 6-7 hours. Morels are categorized as "conditionally edible". You can’t cook from them if the products are not soaked for several hours and boiled in 2-4 waters, because morels contain the maximum possible amount of toxins;
Salted mushrooms sent to the filling of pies and rolls must be soaked so that excess salt comes out of the product.

Seasonings that go well with mushrooms:

fresh herbs - dill, green onions, thyme, rosemary, oregano, garlic greens;
dried herbs are the same, with the exception of green onions and garlic greens;
nutmeg (especially good in sour cream and mushroom variations);
parsley leaf and root;
garlic;
onion;
Bay leaf;
star anise;
coriander (cilantro seeds, but not greens);
caraway;
black peppercorns;
white, green and red peppers;
cinnamon;
allspice;
horseradish leaves and root;
mustard seeds;
carnation.

Methods for cooking mushrooms. Popular Recipes

Cooking mushrooms and broths based on them

Delicate varieties are cooked for no more than 25 minutes

Basic rules:

from the moment of boiling, tender mushrooms are cooked for no more than 20-25 minutes, otherwise they will spread. This applies to white, champignons, boletus. Honey mushrooms and chanterelles are cooked longer, 40–45 minutes (the elastic structure allows);
for meat soups, boil the product in advance, drain the water;
large mushrooms cook longer than small ones;
add the mushrooms to the soup mixture for the specified time until cooked;
be sure to remove the foam;
put a fresh onion in the broth and watch its color. If the water turns blue, it means that there is a poisonous specimen in the pan.

Fresh champignon broth

Mushrooms (12-15 pieces of medium size), rinse, peel, dry slightly;
Pour 1.75 liters of water into a saucepan, put on heat. When boiling, lower the chopped champignons, chopped parsley root and one potato weighing 150–180 g;
Season the broth with sweet peas;
Separately fry carrots with onions vegetable oil until a ruddy color appears. Take a larger onion to make the broth fragrant. Carrots - close in size to potatoes;
Add salt to taste;
Cook for 20 minutes over moderate heat;
Turn off, add bay leaf and a sprig of oregano;
Serve with a spoonful of sour cream or mayonnaise, with a bite of garlic croutons.

Bouillon of dried mushrooms

Ingredients:

2 cloves of garlic
a pinch of salt,
carrots and onions weighing 75–90 g,
spices to taste.

Cooking:

For 3/4 dried mushrooms, 1.5 liters of water will be required;
Soak mushrooms until they are slightly swollen;
Throw the mushrooms into the boiling water and lower the heat to medium. Mushrooms tend to give abundant foam during cooking. Cover the pan with a lid, leaving a small gap (otherwise the mushroom foam will rise and boil onto the stove);
Salt. Cook for at least half an hour, optimally - 50 minutes or even an hour;
Separately, mix 1 tsp. flour without a slide cold water so that no lumps form. Pour the liquid into the broth in a thin stream with uniform stirring;
Saute onions, carrots and tomatoes in a pan (it can be replaced with tomato paste in the amount of 1 dess. L.);
Unload the dressing into mushroom broth 10-15 minutes before readiness;
At the same time, add coarsely chopped pepper and coriander;
Season the broth with crushed garlic, a couple of cloves will be enough;
Before sending to the table, sprinkle the dish with chopped fresh dill, serve as a bite with pickled cucumbers, a slice of lemon and rye bread with butter.

Roasting and stewing

Fried champignons go well with vegetables

General Tips:

Mushrooms are fried, having previously boiled and drained the water;
The average duration of frying boiled mushrooms is 20-30 minutes, stewing in fillings and sauces plus 10-15 minutes;
For frying, both vegetable and animal fats (lard, butter) are used;
Stewing allows you to diversify the menu with spicy additives (white wine, rabbit meat decoction), as well as vegetables.

Chanterelles in sour cream

Heat 85–100 ml of cold-pressed sunflower oil in a thick-walled pan;
Put 250-300 g of pre-boiled chanterelles, after draining all the water from them. They should fit in one layer, the optimal container diameter is 24–26 cm;
Lightly brown over high heat, stirring vigorously so that the food does not burn;
Reduce the heat, then vigorously beat in 150 ml of sour cream and the same amount of water;
Add chopped onion at the same time;
Salt;
To cover with a lid;
Finish it so that the total cooking time takes half an hour;
Serve sprinkled with chopped parsley and paprika.

Boletus stewed with vegetables

Put boiled mushrooms in a saucepan and cook for average temperature with a small amount of water (100 ml per 300 g of boletus);
Duration of quenching 15 minutes;
Pour in 1 package of frozen vegetables from the store. Homemade analogue - about 650 g of a vegetable mixture (green beans, celery root, bell peppers, tomatoes, carrots, onions). You can add some corn;
Salt to taste;
After that, a small amount of water will be released. Reduce the heat and simmer for another 20 minutes;
Turn off the heat and immediately sprinkle the finished dish with chopped sprigs of dill and oregano, cumin seeds and ground white pepper;
Cover and wrap with a warm towel until completely cool.

baking

Oyster mushrooms, champignons, boletus are suitable for baking

Take about 400-450 g of boiled and well-pressed mushrooms, they should not be very small. Mushrooms, oyster mushrooms with a cut leg, caps of young white or boletus are suitable;
Place the mushrooms on a baking sheet greased with any fat;
Separately, mix 100-120 g of mayonnaise and 180-200 g of grated cheese of medium hardness (add 1 tsp adjika, salt to taste);
Preheat the oven to 150ºС and put the dish on baking. After 15 minutes, increase the temperature to 200°C. After 30-40 minutes, the culinary masterpiece is ready.

Grilled mushrooms

Grilled mushrooms are a great idea for campfire cooking

Take a few selected white or medium sized mushrooms;
Boil in salted water in advance, squeeze in a colander until the water drains completely;
String on 1 skewer 2-3 mushrooms close to each other;
Grill until the first golden crust appears;
After that, roll in a mixture of crushed garlic, crushed coriander seeds and allspice (a little sugar will add spice to the taste);
A dense golden crust will tell about the readiness of the dish;
Remove mini-kebabs, pour over lemon juice and serve.

Salting and pickling mushrooms

Cherry leaves are added to the marinade for piquancy.

Salting milk mushrooms in a cold way

For 5 kg of soaked and washed (but not boiled) mushrooms, 250 g of coarse salt will be required;
The raw materials are placed in layers in a container with a wide bottom - a miniature tub or an enameled pan, always with the caps down. Sprinkle each layer with salt;
At the top, you need to press down the mushrooms with a heavy object. The role of oppression will be played by a smaller lid with a stone laid on it or a 3-liter jar of water;
To protect the product from fermentation, the bottom and sides of the container are covered with horseradish leaves;
For flavoring add peppercorns, berries and currant or cherry leaves;
The pan is removed for a couple of months in a cold place - a basement or cellar, where the air temperature does not exceed 15ºС.

Pickled butterfish

Pickled butternuts can be eaten after three weeks

For the marinade, you will need 3-4 sprigs of cloves, 10 allspice peas, 5 medium-sized bay leaves, 15 ml of vinegar essence, 50 g of salt, a couple of tbsp. l. granulated sugar, 1 liter of water;
For the indicated quantities, take 5 kg of selected butter, boiled in advance (see the rules for preparing mushrooms above);
Boil the ingredients for the marinade so that the salt and sugar are completely dissolved;
Lay butternuts on the bottom of pasteurized jars. Do not lay too tightly, otherwise the hot marinade will not penetrate into all places;
After 5 minutes, drain the marinade back, bring to a boil again and repeat pouring and draining a couple more times;
At the final filling, place the filled jars on the bottom of a wide saucepan, sterilize in boiling water for 20–25 minutes;
Pour in 2 tbsp. l. sunflower oil, quickly and carefully roll up;
Cover with a warm blanket until completely cool. Store in a cool cellar. You can eat after 2.5-3 weeks.

How to serve mushroom dishes to the table - photo gallery

Rosettes from chips - an original and tasty decoration for a mushroom dish

Mushroom caviar will be a great filling for baked potatoes

Cheese barrels with mushrooms will be a worthy decoration of the festive table

Storage

To keep the mushrooms most their useful properties after processing, it is necessary to competently be able to save them. The following are the most popular ways to store preserved mushrooms.

Drying

When dried, mushrooms give off moisture, and in the dry residue - concentrated useful material. For example, the amount of protein compounds in dried porcini mushrooms reaches 75%. Storage of dried products does not cause much trouble, if you follow a few rules.

Mushrooms strung on a fishing line are hung to dry in ventilated places.

For drying, mushrooms are cut into slices or plastics. The shape of the cubes is undesirable, since it is more difficult for air to penetrate inside and there is a risk of decay.
Particularly “beautiful” mushrooms are cut in profile while maintaining the shape of the mushroom on the cut.
In order for the air to better blow over the product from all sides, it is recommended to string the mushrooms on a dense thread or thin fishing line, then hang them in well-ventilated places.
Mushrooms should not be exposed to direct sunlight (otherwise blackness will appear, and the mushroom will not have time to dry out).
Method without hanging. Sliced mushrooms are laid out on clean paper in one layer, as freely as possible without crowding.
Small mushrooms and young mushrooms (they are called white mushrooms) are dried whole.
Drying in the oven saves time, but requires monitoring. The temperature is not higher than 40–43ºС. The oven lid must be open. From time to time, the mushrooms should be gently mixed.
Readiness is determined by touch: the mushrooms should not crumble, but their elasticity is already minimal - now they can be put into bags, wooden containers or canvas bags.
Store no more than 2-3 years and only in dry places where moisture will not provoke the formation of mold on your workpieces.

Freezing

Frozen mushrooms keep better than dried ones. However, the freezer now and then has to be unloaded. With repeated thawing, the product loses its quality. As a rule, in home (household) refrigerators, the freezing temperature is low, so try to eat all the harvested mushrooms for food during one season. Pick a fresh crop next year.

Frozen mushrooms should be used in one season

Fresh mushrooms, not boiled in water, are carefully sorted and cleaned of debris. Chopped in large pieces or sent to freeze as a whole;
As needed, take out, slightly defrost, boil. Then use in accordance with the recipe of the dish;
Boiled mushrooms are also frozen. Putting them in strong, without holes polyethylene bags. Hermetically packed, folded compactly according to varieties (species) - separately white, champignons, mushrooms, chanterelles and so on;
It is convenient to freeze mushrooms with briquettes different caliber. If you need to cook soup or cook a roast, a small bar is removed and sent to cooking. We decided to fry a whole pan - a larger bar will be used;
Make sure that the mushrooms do not absorb foreign odors due to the proximity to other products. Use ultra-dense materials.

Video: how to freeze mushrooms

Storage of canned mushrooms

Fans of mushroom dishes become once and for all. By learning how to cook this unique product correctly, you can diversify family table and provide households with wholesome natural food. Even before the procurement work begins, calculate how many mushrooms are enough for the family, taking into account the invited guests. Make an adequate supply, and do not store the surplus beyond the recommended time.

If you love mushrooms, but your imagination has run out, this collection is what you need. Here you will find not complicated recipes that you can use every day. Now you will not think about what you can cook from mushrooms! Moreover, mushrooms are a worthy substitute for meat.

Marinated porcini mushrooms

Pickled porcini mushrooms will come in handy in winter when you really want a salad or something salty. This recipe uses classic sauce to preserve the delicate, primal taste as much as possible forest mushrooms.

Ingredients:

white mushrooms 400 grams
water 300 milliliters
sugar 12 grams
allspice peas
black peppercorns
Bay leaf
carnation
vinegar 40 milliliters

Cooking method

We cut the mushrooms. Cook in boiling water for seven minutes.
We are preparing the marinade. Pour 300 milliliters of water into the pan. Add sugar, 1/3 tablespoon of salt, 6 allspice, 8 black peppercorns, bay leaf and 5 cloves.
Bring to a boil.
Throw the mushrooms on a sieve. Add mushrooms to the marinade. Let's boil for about two minutes. Add 9% vinegar.
We shift the mushrooms into a jar. We close the bank. We put pasteurized in an air grill for 15 minutes at a temperature of 150 degrees.
You can also put the jar in boiling water by placing a rag on the bottom of the pan. Let's cool down.
We store the workpiece for up to one year in the refrigerator or at room temperature.

Deep-fried champignons

If there are mushrooms in the refrigerator, but fried and stewed ones are very tired, then deep-fried champignons will pleasantly surprise you! This is a great appetizer for a side dish or strong drinks.
To prepare such a delicacy, we need:

Champignons 200 g,
eggs 2 pcs,
milk 100 ml,
flour 4 tbsp. spoons,
breadcrumbs 4 tbsp. spoons,
vegetable oil for frying, salt, pepper.

Salad with raw champignons and tomatoes

Are you a raw foodist? Vegetarian? Are you fasting or dieting? One way or another, you will definitely like the salad with raw champignons and tomatoes! Is it possible to eat raw mushrooms? Yes, you can! If you cook them correctly and tasty.

For the salad you need:

raw champignons - 10 pcs.
bell pepper - 1 pc.
red onion - half an onion
sun-dried tomatoes - 5-10 pcs. depending on their size
lemon - half
greens - 1 bunch

Videos from detailed description you can see the recipe. Try so easy delicious salad and share your impressions!

Mushroom hodgepodge with cabbage

If you thought about the first course, then you are completely mistaken. Our hodgepodge is the second dish in which, if desired, you can add broth.

Ingredients

White cabbage - 600 g.
Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms that you have will do: champignons, Forest mushrooms etc.
Carrot - 150 g.
Onion - 110 g.
Tomato paste - 1.5 tablespoons.
Pickled or salted cucumbers- 150 g.
Vegetable oil - 2-3 tablespoons.
Dill or dried parsley
Dried or fresh garlic
Salt, pepper to taste.

To make the dish tasty, you should not experiment on your own. Better know detailed recipe peeking in - so reliable and tastier!

Very simple soup with barley and mushrooms

On frosty, cold days, do you want hot, warm and fragrant soup? Try a very simple soup with barley and mushrooms - simple food, but it doesn't taste better! Useful, satisfying, great!
To make soup you will need

Perlovka - 100 g.
Potato - 300 g (3 pieces)
Carrots - 100 g (1 piece)
Onion - 70 g (1 piece)
Tomatoes - 120 g (2 pieces). Instead of fresh tomatoes you can use dried, or even at all tomato paste.
Dried bay leaves - 2 pieces.
Dried parsley - 2 teaspoons.
Several peas of hot pepper. I have a mixture of different peppers.
Mushrooms - 130 g (6 fresh champignons). You can use any mushrooms you have. Dried ones are also suitable, then they need to be soaked and boiled in advance.
Salt, vegetable oil.
Water - 1.5 liters.

Mushroom julienne or mushrooms in sour cream

This is a versatile dish that will decorate any table. Why universal? Because it is simple enough to be served on an ordinary day, but also very beautiful - to match the holiday.
To make mushroom julienne you will need:

forest mushrooms (porcini, boletus, boletus, boletus, etc.) - 500 g,
sour cream - 150-200 g,
onion - 2 pcs,
garlic - 1 clove (optional)
dill greens,
vegetable oil for frying,
salt,
freshly ground pepper

detailed, step by step description and video recipe you can watch

And we move on to the next dish.

Hearty barley pilaf with mushrooms

Don't like pearl barley? Have you tried it with mushrooms in the form of pilaf? Having prepared a hearty barley pilaf with mushrooms, you may change your mind about this cereal, because the pilaf turns out to be incredibly tasty.

Ingredients for pearl barley pilaf with mushrooms:

300-320 gr dry pearl barley
3 medium onions
2 carrots
350-400 gr mushrooms
6-7 garlic cloves
juice of half a lemon
1 - 1.5 tablespoons of a mixture of spices for pilaf (in the video recipe it contains paprika, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili)
10 sticks of cloves
3 allspice peas
1 tbsp tomato paste, diluted in ½ cup of water
salt to taste
large bunch of fresh dill and parsley
vegetable oil for frying
a small handful of raisins - optional

Looking at the composition, we can say that the dish is very spicy and rich. Is it possible to remain indifferent?

If you still decide to cook such a pilaf, go ahead and see the detailed recipe.

Stewed potatoes with mushrooms

If you come in the evening and do not know what to cook delicious and hastily This recipe will help you. It is quite simple to prepare, but the dish turns out hearty and appetizing.
Ingredients:

Potato - 1200 grams
Mushrooms (champignons or others) - 250 grams
Onion - 1 piece
Butter or vegetable oil - 100 grams
Salt - 1 teaspoon

Baked vegetables in the oven with mushrooms

Mushroom goulash from champignons with bell pepper and delicious gravy. Ingredients: champignons - 300-400 gr, onion - 1-2 pcs, bell pepper..

Champignons, bell pepper

Recipe for julienne of forest mushrooms stewed in sour cream. Ingredients: forest mushrooms (porcini, boletus or others) - 500 gr, sour cream - 150-200 gr, onion..

White Mushrooms, Sour Cream

Mushroom julienne, baked in the oven with seafood (mussels, shrimps) under cheese. Ingredients: champignons - 200 gr, mussels - 100 gr..

Shrimps, Mushrooms, Oven

Oven baked eggplants stuffed with mushrooms and bell peppers. Ingredients: eggplant - 2 pcs, bell pepper - 2 pcs..

Eggplant, Mushrooms, Oven

Minced chicken zrazy stuffed with mushroom caps baked in the oven. Ingredients: 2 Chicken breasts boneless champignon caps..

Chicken, Mushrooms, Onion

This delicious and nutritious mushroom casserole with pasta can be eaten even by pregnant and lactating mothers. Ingredients: Shredded Cheddar Cheese..

Mushrooms, Pasta, Cheese, Pregnant

Pasta (pasta) goes well not only with meat, but also with mushrooms, and the cheese flavor from parmesan makes it even tastier. Ingredients: Pasta..

Macaroni, Cheese

Vegetarian version of pilaf with champignons instead of meat, tasty and beautiful in appearance. Ingredients: Mushrooms ( fresh champignons) - 20-30 pieces ..

Rice, Mushrooms, Vegetarian

Pearl barley porridge with mushrooms, carrots and onions. Ingredients: Groats (barley) - 250-300 grams Mushrooms (fresh champignons or oyster mushrooms) -..

Pearl barley, Mushrooms, Carrots

Mushrooms baked in sour cream are very tender and tasty. Instead of an oven for roasting mushrooms, you can use a microwave.

Sour cream, Mushrooms, In the oven

Who said that goulash has to be meat? Mushroom goulash prepared according to this recipe is no less tasty and satisfying. Ingredients:..

White Mushrooms, Bell Pepper, Carrot, Onion

Recipe for classic zrazy from mashed potatoes with mushroom filling Ingredients Potatoes - 600 gr Onion - 1 pc.

Potato, Mushrooms

Recipe for beef roast beef baked in the oven with onions and mushrooms. Ingredients: Pepper, salt - to taste Tenderloin (beef) - 1 kg Onion..

Beef, Onion, Mushrooms

Fried pieces of chicken meat, baked with mushrooms in sour cream under foil in the oven. Ingredients: Chicken - 1 piece Sour cream..

Chicken, Mushrooms, Sour cream, Plain

Juicy pieces of pork meat baked in the oven with mushrooms and cheese. Ingredients: Pork - 4 pieces Mushrooms - 200 gr Tomato - 1 piece Cheese..

Pork, Tomatoes, Cheese, Mushrooms

Fresh baked chicken puff pastry with mushrooms and onions. Ingredients: Puff pastry Mushrooms - 100 gr Onion - 1 pc. Pepper, salt..

Chicken, Onion, Wine, Cheese, Mushrooms

Recipe for potato casserole with mushrooms (champignons) and two types of cheese. This casserole is perfect as a second hot dish.

Potato, Onion, Cheese, Eggs, Mushrooms, Cream

Stir-fried - means when vegetables and meat are not stewed, but fried and have a crispy crust. Ingredients: Carrots - 2 pcs. Pork - 300..

Pork, Champignons, Carrots, Bell Peppers, Fried

Hearty chicken meat julienne with mushrooms, baked in the oven, is perfect as a second course. Of course in the working..

Chicken, Onion, Cheese, Sour cream, Mushrooms, Cream, Oven

Now the season of mushrooms is already open on the dinner table, which will last until autumn. Many of us simply adore mushrooms cooked in all sorts of ways.

Even if you don’t feel like going to the forest for your favorite product, you can successfully purchase ordinary champignons and oyster mushrooms in the store.

Mushrooms are a source of protein, carbohydrates, antioxidants, amino acids, phosphorus, provitamin D, potassium, zinc, iron, calcium, iodine, vitamins B, C, E, PP.

But practically no fat. Therefore, mushrooms are low-calorie and super-healthy.

The online magazine "Korolevnam.ru" offers 10 completely simple and unusual recipes, which will help you cook delicious mushrooms and can diversify your menu *good*

Recipe number 1: Salad with mushrooms, chicken and corn

500g mushrooms

300-400g chicken fillet

200g canned corn

vegetable oil

1 bulb

1 carrot

Peel carrots and onions, chop and fry in vegetable oil until golden brown. Add mushrooms and simmer until the liquid has completely evaporated. Cool down.

Add finely chopped boiled chicken to the resulting mass. Next - corn (be sure to drain the water from the jar) and eggs. Salt, add mayonnaise and mix.

Recipe number 2: Lavash mushroom cake

500 g fresh mushrooms

2 pcs. thin "Armenian" lavash

400 g onion

4 tbsp sour cream

100 g cheese (hard)

vegetable oil

Chop the onion and lightly fry in oil, add chopped mushrooms, pepper, salt, mix and keep until tender. We pass the prepared vegetables through a meat grinder.

We take the foil, fold it in 6 layers and place it on a baking sheet.

Now we take pita bread, cut it into 4 parts (you should get 8 sheets of pita bread). And now we alternate: put a sheet of pita bread on foil, grease it with mushroom filling, cover with another sheet of pita bread and again grease with mushrooms. And so on.

Then we take sour cream and grease the sides and top of the “cake”, sprinkle the same places with grated cheese. We place our “cake” in an oven preheated to 180 ° and wait until the cheese melts. You don't need to bake it! We cut the finished snack into portioned pieces and decorate with herbs. By the way, these products are enough for 6 servings.

Recipe number 3: Mushrooms in sour cream

800 g fresh mushrooms

a couple of bulbs

200 g sour cream

Parsley (any greens will do)

vegetable oil for frying

Chop the onion and mushrooms and fry in oil. Then pepper, salt and pour sour cream.

Close the resulting mixture with a lid and simmer over low heat for 10 minutes. Add greens.

Delicious mushrooms are ready!

Products are designed for 4 servings.

Recipe #4: Mushroom Paste

500 g mushrooms

pasta (spaghetti)

200 ml cream

1 onion

1 small carrot (or half a large one)

butter for frying

Boil pasta until half cooked. Cut carrots and onions into small cubes, fry on butter. Then add the mushrooms and cook for another 10 minutes. Then pour the whole thing with cream. As soon as the cream begins to boil (Warning! This will take about 2 minutes J) add our undercooked pasta.

Stir gently and simmer for 5 minutes. Next, remove the dish from the heat, close the lid and let it brew for a couple of minutes. After the specified time, you can enjoy mushroom pasta! The indicated amount of products is enough for 3 people.

Recipe #5: Mushroom Cupcakes

100 g mushrooms

200 g chicken (fillet)

2 eggs (can be 1 large)

4 tbsp mayonnaise (sour cream is also good)

2 tbsp semolina

50 ml milk

100 g grated cheese (hard)

cupcake molds

Grind the washed chicken and mushrooms with a blender (you can also use a meat grinder). Add the remaining products to the resulting puree and mix well with a spoon.

Fill molds ¾ full with mixture. Preheat the oven to 180° and bake the cupcakes for 20-30 minutes, then let them cool. You can serve these muffins with vegetables or even just with ketchup. These products make about 5 servings.

Recipe number 6: Chicken rolls with mushrooms

Rolls:

200 g mushrooms

1 kilo chicken fillet

a couple of bulbs

vegetable oil

300 g sour cream

1 tbsp tomato paste

Mushrooms and onions chop and fry in oil. Cut the washed fillet into portions and beat off on both sides. Salt, pepper and brush with oil. Put the filling on the edge of the fillet and roll up.

Tie the resulting roll with a thread (otherwise it will unwind) and fry on both sides until golden brown. Remove the threads. To prepare the sauce, mix sour cream, tomato paste and salt. Next, take a saucepan.

Pour some sauce on the bottom. Put the rolls in there. Pour them with the rest of the sauce (it is important that the rolls are completely covered with it, if there is not enough sauce, add water). Simmer the rolls for 20 minutes over low heat.

You should have at least 5 rolls. You can choose any side dish for this dish at your discretion.

Recipe number 7: Pot with potatoes and mushrooms

100 g mushrooms

1 kilo of potatoes

a pair of onions

4 tbsp sour cream

vegetable oil

garlic

Chop the onion and mushrooms and fry in oil. Peel and cut potatoes. Combine raw potatoes and mushrooms with onions in a bowl. Stir.

Spread the resulting mixture into pots and fill with water so that it almost completely covers the potatoes.

Add 1 tbsp to each pot. sour cream, as well as salt, pepper, bay leaf, garlic and herbs (chopped) and cover the pots with lids (if there are no lids, use pieces of foil). Cook in the oven at 220° for about an hour (40-60 minutes). You should get 4 servings.

Recipe number 8: potato zrazy with mushrooms

10 potatoes

200 g mushrooms

200-300 g onions

vegetable oil

Peel and boil potatoes. make a puree out of it, and form boats from the puree. Chop the onion and mushrooms and fry.

Put the fried vegetables inside the boat and form a zrazy. Zrazy fry in boiling oil.

Decorate the finished dish with herbs. You should get at least 5 servings.

Recipe #9: Mushroom Casserole

500 g mushrooms

500-600 g potatoes

a couple of bulbs

200g grated cheese (hard)

mayonnaise (sour cream is also good)

vegetable oil

Cut and fry the mushrooms in oil, salting them a little until the liquid evaporates. Take a baking sheet, grease it with oil or cover it with foil (along with the sides). Place a layer of sliced potatoes on a baking sheet.

Pepper, salt, grease with mayonnaise or sour cream. Also add a layer of chopped onion. Next - a layer of mushrooms (half of the total mass). Repeat all layers again. The last layer is potatoes, smeared with sour cream or mayonnaise. Bake at 180° for about an hour (40-60 minutes) until the potatoes are tender.

After the time has elapsed, remove the form, sprinkle the casserole with grated cheese and send it back to the oven until the cheese is melted. The calculated amount of products is enough for 5 servings.

Recipe number 10: Mushroom cutlets

500g mushrooms

a couple of boiled potatoes

greens (parsley)

a couple of tablespoons breadcrumbs

flour (for breading)

vegetable oil (for deep frying)

Fry chopped mushrooms in oil until cooked, combine with grated boiled potatoes on a coarse grater. Beat the egg, add it to the mass.

Put and mix breadcrumbs, pepper, salt, herbs there. Form cutlets, roll in flour and fry in in large numbers butter on both sides until golden brown. Can be served with sour cream.

As you can see, the recipes are simple, without any fancy ingredients. Potatoes, cheese, chicken and sour cream are the most common foods that traditionally go well with mushrooms. Try our delicious mushroom recipes and delight your loved ones with them!

From the very beginning of summer until the autumn cold, our forests turn into an attractive magnet for numerous mushroom pickers. It's nice to relive the familiar feeling of pride from childhood again and again, looking for a large boletus under the foliage or bumping into a lawn with boletus, and returning home with a full basket of strong mushrooms. True, this is where the fairy tale ends, and the harsh everyday life- now the mushrooms will have to be cleaned, and then cooked. And although an experienced mushroom picker will immediately distinguish dozens of varieties of forest mushrooms, we do not have so many mushroom dishes.

In this collection I have collected ten best recipes mushroom dishes that keep the top lines in my personal top throughout mushroom season. Some of these dishes, however, can be cooked all year round- dried or frozen mushrooms are perfect for some, others can be prepared from less demanding champignons. I hope you find this list of recipes useful and timely, and I'd love to hear your opinion or story about your favorite mushroom dish.

At first glance, it might seem that these fried oyster mushrooms with onions and carrots are inspired by Chinese cuisine:, green onion, fast frying. But in fact, this recipe is pure improvisation. Mushrooms such as oyster mushrooms are available all year round, but their own flavor is not very expressive, which means that in the finished dish it is important to strike a balance between the taste and texture of oyster mushrooms and the richer taste of other ingredients. And that's where Chinese cuisine comes in - not traditional recipes, but rather its characteristic processing methods, thanks to which you will get a very decent lean - or, if you like, vegetarian - dish.

Although you can always buy dried and frozen mushrooms, it is summer that best time to eat chanterelles and other wild mushrooms. And pork stewed with mushrooms turns into a real masterpiece of home cooking. Tender meat with mushrooms in a creamy sauce is just such a meal, cozy, satisfying and delicious at home. In order to make pork with mushrooms especially tender and fragrant, you can stew it in pots - and then you can relax and cook without regard for time, until the meat begins to melt in your mouth.

This weekend we managed to get out into the forest, looking for mushrooms, and among other things, we caught a few robust mushrooms. Here I didn’t hesitate for a minute what to cook from them: of course, pasta, because with porcini mushrooms is one of the most delicious things that exist in the world. Often in mushroom sauce cream is added to the pasta - for example, I cooked tagliatelle pasta with chanterelles in this way - but with fresh porcini mushrooms this is useless, because their noble, delicate taste is magnificent in itself. We will only slightly emphasize it by flavoring with garlic at the beginning and adding a little parsley at the very end.

Cauliflower risotto - not “from”, but “from”. A wonderful invention, a real find for those who would like to eat less fast carbohydrates, but are not ready to give up tasty things like mushroom risotto. Lightly crunchy pieces of cauliflower florets are the perfect substitute for cooked rice. However, cauliflower also has a drawback, which, as expected, is a continuation of its advantages: unlike rice, it does not contain starch, which in the “real” risotto creates a weightless creamy cocoon that envelops each grain of rice. But I wouldn't post this recipe if I didn't come up with a way to fix it.

While everyone is complaining that there are almost no mushrooms in our forests due to the heat, I am painfully thinking where to use the chanterelles bought the other day, which no one except me (it just happened) eats. Fried potatoes I have already cooked with mushrooms, pizza with chanterelles, Serbian cheese, red onion and arugula - too, now it's the turn of scrambled eggs with mushrooms. Here is a recipe for Sunday scrambled eggs, when you don’t have to rush anywhere and the extra 10 minutes at the stove are not perceived as an unaffordable luxury - but with a little simplification, this scrambled eggs with mushrooms can be cooked on weekdays or even in field conditions. There would be mushrooms.

Mushrooms in a creamy sauce, sprinkled with grated cheese and baked in a cocotte maker until golden brown - this is what mushroom julienne is, and don't be fooled by its French name: this dish is one hundred percent Russian. If all over the world the word “julienne” is used to mean cutting into thin strips, then in our country it is a hot appetizer, simple, satisfying (I don’t like this definition, but you can’t throw out the words from the song here) and very tasty. The most delicious, of course, is wild mushroom julienne, and during the mushroom season, julienne is a great way to diversify the standard set of mushroom soups and roasts with potatoes. In the rest of the year, champignon comes to the rescue: in julienne, this ordinary-looking, in general, mushroom is completely transformed, and performs quite worthily.

This mushroom noodle soup is a wonderful Russian dish, simple and homemade. Of course, cooking soup from fresh mushrooms is a must, because the rest of the year you will have to cook soup from dried mushrooms, but that's not it at all. Noodles here play the role of not only a filler, but a conductor of a wonderful taste and aroma of fresh wild mushrooms, in addition, ideally combined with the mushrooms themselves, not only in taste, but also in texture. A clear and uncomplicated soup that you can still have time to cook this summer.