Champignon dishes: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mushrooms are not only tasty, but also a he althy product. Cooking mushrooms is quite simple, while they can be included in a wide variety of dishes. Mushrooms occupy a special place among edible mushrooms. They have a unique taste that will perfectly complement any dish. The best champignon recipes are presented below.

Recipe for a simple dish with champignons

Products for champignons with sour cream:

• Mushrooms - one kilogram.
• Sour cream - three hundred milliliters.
• Ground pepper - a quarter of a teaspoon.
• Onion - two heads.
• Curry seasoning - teaspoon.
• Oil - fifty milliliters.
• S alt - dessert spoon.
• Dill - three branches.

Cooking

This recipe refers to simple champignon dishes. It consists of a minimum number of products and is easy to prepare.

Wash the mushrooms well, peel and spread on a paper towel. Peel the onion from the husk, rinse and chop into half rings. When the champignons are dry, they need to be cut into slices. Heat up a frying pan with oil and place the onions in it. After frying it for five minutes, put the mushrooms in the pan, mix and fry for another five minutes.

Then, according to the recipe for champignon mushrooms, you need to add spices: ground pepper, curry seasoning and s alt. Pour in the sour cream, mix well, cover the pan with a lid and, reducing the heat to a minimum, simmer for about ten minutes. After cooking, put the fried champignons with sour cream in bowls and, sprinkled with fresh dill, serve with any side dish.

Mushrooms stewed in tomato sauce with pasta

Product List:

• Pasta - eight hundred grams.
• Champignons - six hundred grams.
• Curry seasoning - 1/3 teaspoon.
• Tomato juice - four hundred milliliters.
• Provence herbs - a third of a teaspoon.
• Onions - four pieces.
• Turmeric - a third of a teaspoon.
• Oil - fifty milliliters.
• S alt - dessert spoon.
• Ground pepper - a couple of pinches.

Cooking champignons

Start cooking the second course with champignons by pouring five liters of water into a large pot and putting it on fire. While the water boils, sort, wash, dry and cut the mushrooms into thin slices. Finely chop the peeled and washed onion. When the water boils, add a little s alt and four tablespoons of oil to it. Then put pasta in boiling water, stir and cook until done

Heat a frying pan with oil well and put it on itboth onions and mushrooms. Simmer, stirring constantly, over low heat for seven to ten minutes. Then pour tomato juice, s alt, pour spices according to the mushroom recipe and mix all the ingredients. Cover the pan with a lid and continue to simmer for another five minutes.

Put the cooked pasta into a colander and let all the water drain. Then put the pasta back into the pan and put the champignons stewed in a pan with onions on top. Mix well so that all the ingredients are evenly distributed among themselves. Close the lid tightly and let it brew for ten to fifteen minutes. A delicious champignon and pasta dish prepared according to the recipe is perfect for dinner.

Lenten mushroom and bean salad

Required ingredients:

• Champignons - five hundred grams.
• Canned beans - two jars.
• Balsamic vinegar - two tablespoons.
• Garlic - two cloves.
• Oil - five tablespoons.
• Ground pepper - at the end of the knife.
• Spinach leaves - one hundred grams.
• S alt - a teaspoon.
• Dried thyme - teaspoon.
• Onions - two pieces.

What to do next with the ingredients?

To prepare this lean dish with champignons, you first need to separate the onion and garlic from the husk. Rinse with cold water and cut the onion into half rings, and the garlic into small pieces. Rinse the champignons also under the tap, but not for a long time so that the mushrooms do not absorb excess liquid. Then pat dry with paper towels and chop.slices, up to five millimeters thick.

Further according to the recipe of the champignon dish with a photo, you need to prepare canned beans. Banks with beans need to be opened and put in a colander. Leave to drain all liquid. You can use white or red beans, and you can combine if desired.

The next step is to put a frying pan with oil on the fire. After the oil is hot, put the chopped onion in half rings and sauté for five minutes, stirring with a spatula. Then put the slices of champignons to the onion and sauté them together for another five minutes until golden brown. Then sprinkle with dried thyme and toss the beans from a colander. Stir and fry for another three to four minutes and add the last ingredient - finely chopped garlic cloves. Mix well again, turn off the heat and leave covered for ten minutes. A dish of fresh champignons is ready.

The last thing you need to do is wash the spinach leaves, shake them off and spread them on the bottom of a nice flat plate. Next, add balsamic vinegar, ground pepper, herbs, s alt to the pan to the mushrooms and mix. Put the prepared lean salad of champignons and beans on a plate. Serve as desired, both warm and cold with boiled potatoes.

Mushroom casserole with potatoes and cheese

Product list:

• Champignons - one and a half kilograms.
• Potatoes - two kilograms.
• Onion - two large heads.
• Creamtwenty percent fat - four hundred milliliters.
• Garlic - four cloves.
• Cheese - five hundred grams.
• S alt - dessert spoon.
• Eggs - four pieces.
• White pepper - half a teaspoon.
• Oil - fifty milliliters.

How to cook a casserole

Casole is a fairly common mushroom dish, as it is very tasty and nutritious. Potatoes for casseroles must be washed well and boiled in their skins until half cooked. Let it cool and, after cleaning it, put it aside for now. Next, you should continue preparing the rest of the ingredients for the champignon dish in the oven.

Onion heads and garlic cloves peeled. Chop the onion into cubes, and crush the garlic with a wide blade of a knife. Wash and dry mushrooms. Then cut into slices. Cheese must be passed through the largest holes on the grater. Then heat the oil in a frying pan and fry the crushed garlic cloves. Then remove the garlic from the pan and reduce the heat, as the garlic is only needed for flavor.

First put the onion into the pan and simmer until it becomes transparent. Add chopped mushrooms to the onion and simmer until tender. Then sprinkle with s alt, pepper, mix and, turning off the heat, leave under the lid. Separately, you need to prepare the sauce for the mushroom dish. It is necessary to take a deep bowl and break eggs into it, sprinkle with white pepper and s alt. Beat with a whisk, pour in heavy cream, add grated cheese and mix.

Next, grease the baking sheet with oil. Boiled potatoescut into circles and lay on the bottom of the baking sheet. Top evenly with a layer of stewed champignons with onions. Pour in the prepared sauce and place in the oven. You need to cook the casserole at a temperature of one hundred and fifty degrees from forty to fifty minutes.

In the final form, this casserole can be with melted stretching cheese. In this version, the baking sheet must be covered with a sheet of foil and the edges should be well fixed. Also, a champignon casserole can turn out with a ruddy crispy crust. To do this, it does not need to be covered with foil. After cooking, leave the finished casserole on a baking sheet for twenty minutes. It should become denser and can be cut into portions. Serve delicious and fragrant champignon casserole with fresh vegetable salad.

Light champignon soup

List of ingredients:

• Champignons - six hundred grams.
• Pasta - two hundred grams.
• Parsley - half a bunch.
• Potatoes - eight pieces.
• Oil - one hundred milliliters.
• Onions - two pieces.
• Water - five liters.
• Dill - half a bunch.
• Bay leaf - three pieces.
• S alt - dessert spoon.

Step by step instructions

When ready, you will get a light and tasty dish of champignons. In addition, this soup is easy to prepare and it is desirable to include it in the diet more often. Put on fire a pan with five liters of water. S alt and throw in bay leaves. While the water boils, peel and wash the potatoes. Then cut it into largecubes.

After boiling, remove the bay leaves from the pan and place the potato cubes in it. Cook from the moment of boiling for twenty-five minutes. During this time, cut the washed and dried champignons into slices, and the peeled onion into cubes. First, fry the onion in a preheated pan, and then, laying out the mushrooms and fry until golden brown. Transfer the onions and mushrooms prepared for the first course of champignons to the pan.

Fifteen minutes later, add pasta to the pan and cook for ten minutes. After washing and shaking off the water, chop the dill and parsley. Pour into a saucepan. Stir and boil for another five minutes, turn off the heat. Close the lid and leave for twenty minutes. After that, an easy-to-prepare, but delicious champignon soup is ready to be served at the dinner table.

Champignons cooked with buckwheat porridge

Ingredients:

• Champignons - three hundred grams.
• Buckwheat - one glass.
• Carrots - two small pieces.
• Seasoning for buckwheat - dessert spoon.
• Onion - two heads.
• S alt - a teaspoon.
• Oil - fifty milliliters.

How to cook porridge with mushrooms

For cooking, you can use the recipe for a delicious dish with champignons and buckwheat. Before proceeding directly to the cooking process, it is necessary to prepare all the products in turn. Cut the skin off the carrots with a special knife. Wash well and cut into thin strips. Rinse mushrooms, dry and finely choprecords.

Chop the peeled onions into cubes. Pour oil into a saucepan and heat up. Then reduce the heat and put the mushrooms, carrots and onions into it. Stir and simmer for no more than ten minutes, then sprinkle with s alt and seasoning for buckwheat. Stir again, close the lid and turn off the fire.

The next ingredient to prepare is buckwheat. It must be sorted out and washed in several waters. Then put the buckwheat in a saucepan on top of the vegetables. Put the kettle on the fire and when the water boils, pour it into the saucepan to cover all the ingredients by one and a half centimeters. Cook mushrooms with buckwheat under the lid for forty minutes. You can serve buckwheat with champignons as a side dish, for example, with meat, or as an independent he althy and satisfying dish.

Pizza in a pan with champignons

List of ingredients:

Dough:

• Flour - six tablespoons.
• Eggs - one piece.
• Mayonnaise - two tablespoons.
• Sour cream - three tablespoons.

Filling:

• Marinated champignons - one hundred and fifty grams.
• Ham - one hundred grams.
• Cheese - one hundred grams.
• Red onion - one piece.
• Ketchup - two tablespoons.
• Ground pepper - two pinches.
• Tomatoes are one thing.
• Green onions - three pieces.
• Dill - six branches.
• S alt - a couple of pinches.
• Oil - thirty milliliters.

Cooking process

First you need to prepare the pizza dough. In a small bowl, combine eggs, sour cream, mayonnaise and beat with a whisk. Next, while stirring, add wheat flour and mix well. The preparation of the dough is over, it turned out like thick sour cream. Grease the pan liberally with oil, pour the dough into it and spread it evenly over the entire bottom of the pan with a spoon. Apply ketchup on top with a silicone brush.

Spread the peeled and thinly sliced red onion on the dough and sprinkle with finely chopped green onions. Lay marinated mushrooms on top. Then lay out a layer of ham cubes. Arrange the thinly sliced tomato rings next. Sprinkle with ground pepper and s alt. The final layer will be a layer of grated hard cheese and chopped dill.

Tightly cover the pan with a lid and place over medium heat. The cooking time for this dish of champignon mushrooms with vegetables, ham and cheese is only fifteen to twenty minutes. The bottom of the pizza should be browned and the cheese should be well melted. When ready, the pizza must be carefully transferred to a plate and cut into pieces. Serve a delicious treat preferably hot.

Stuffed mushrooms

Required products:

• Large champignons - twenty pieces.
• Cheese - two hundred grams.
• Large carrots - one piece.
• Cherry tomatoes - five pieces.
• Onion - large head.
• Spices - teaspoon.
• Butter – fifty grams
• Vegetable oil - thirtymilliliters.

How to cook

Peel and wash the carrots and onions. Cut the onion into cubes, and grate the carrots. In a pan with vegetable oil, fry everything for ten minutes and add spices. Wash the mushrooms, dry well and cut out the legs, making small indentations in the caps. Cut cherry tomatoes into slices.

Place pieces of butter in a saucepan and melt on fire. Stuff mushroom caps with fried carrots and onions and place on the bottom of a saucepan. Top with slices of tomato, on which put on a plate of cheese. Close the lid and place the saucepan over low heat. It will take twenty minutes to fully cook. Stuffed champignons are a delicious and simple dish.