Cooking dishes from vegetables and mushrooms. Recipes

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

Culinary art is a separate territory within which its own rules and laws operate. A true professional knows that meat should have a good, satisfying and appetizing "arrangement", which can be dishes from vegetables and mushrooms.

Harmonic combination

The ensemble of these two components can be directly an independent dish. Vegetables and mushrooms are a great addition to meat and other "soloists".

Traditionally, vegetable and mushroom dishes were everyday food. Only festive feasts relegated them to a secondary plan, giving way to meat, fish or poultry. The explanation for this is to be found in religious principles. The fact is that about 200 days a year (out of 365) fall on fasting, which means that only vegetables and cereals could be present on the menu of an Orthodox person, which were sometimes diluted with fish dishes. There is nothing surprising in the fact that at Christmas or another holiday, somehow, I didn’t really want to put dishes of vegetables and mushrooms on the table.

However times have changed. Now the garnish is given much more attentionif only because vegetables and mushrooms themselves are nutritious foods that can be used to prepare a lot of amazing and delicious dishes.

Cooking Features

An important feature - vegetable and mushroom side dishes should be steamed. This will preserve the attractive appearance of the products, as well as all their useful qualities. To use the full value and nutritional value of the ingredients, you should follow some rules:

• Almost all vegetables, except for beets, green peas and carrots, should be dipped in boiling, slightly s alted water (about 10 grams of s alt per 1 liter of water).
• For cooking vegetables, use approximately 600 - 700 ml of water per 1 kg of food.
• After the vegetables have boiled, you should simply reduce the heat - this is necessary to boil the vegetables and prevent the liquid from boiling away.
• Spinach leaves, beans, asparagus, peas and artichokes are boiled in plenty of water to avoid color loss.
• Quick-frozen vegetables should be cooked in their original state without defrosting.

It only remains to add that vegetable and mushroom dishes can be complex and simple. The latter include cold appetizers and simply sliced foods that can serve as a light side dish in spring or summer.

Garnish classification

Garnish is designed to decorate or complement the main course. Respectively,side dishes are classified according to a completely understandable principle: for meat, poultry, fish or seafood. Vegetable dishes can be served raw - in this case it will be an easy side dish for meat. In addition, vegetables can be baked, fried or stewed. It all depends on the level of the festive celebration and the atmosphere itself.

There are several types of side dishes:

• Vegetables.
• Grains and legumes.
• Mushrooms.
• Pasta.
• Fresh greens.
• Varieties of cereals.

Garnishes are needed not only to decorate the dish. Vegetables contain a large amount of vitamins and nutrients, which is very useful for digestion. The main thing is to choose this supplement correctly, which will not only improve the taste of the dish, but also make it more useful and digestible.

Proper preparation and serving of vegetable dishes

Any housewife should know what side dish complements meat, poultry or fish. It will not be superfluous to recall how to properly combine dishes and culinary delights. This will help not only create complex dishes from vegetables and mushrooms, but also combine them for various occasions.

So, for example, boiled meat will perfectly complement potatoes, carrots, green peas or bean pods cooked in the same way. Stewed turnips, zucchini, eggplant, the same potatoes or carrots are harmoniously combined with stew. In this case, the meat can first be fried, and only then brought to readiness by stewing along with vegetables. So the dish will turn outmore juicy and intense.

Dishes and side dishes of vegetables and mushrooms are wonderful on their own - they can be used as a staple on the summer table when the body does not require heavy meals.

Julienne deserves special attention - finely chopped vegetables and mushrooms baked in a pot with cheese. This dish will be the highlight of the festive table and will certainly cause exclamations of admiration.

Summer-autumn menu

The end of summer and the beginning of autumn is a wonderful time when a whole grocery store is at hand. And if you go to the nearest forest, you can pick up a couple of mushrooms, which will become the main ingredient of an unusual dish.

There are several ways to prepare a juicy and fragrant julienne that everyone at the table will certainly appreciate. So, recipe number 1 - "Simple julienne with zucchini and mushrooms."

To prepare this dish you will need the following ingredients:

• Half a kilo of champignons.
• Slightly less sour cream - about 400 grams.
• 1 onion and the same number of zucchini courgettes.
• 100 grams of grated cheese.
• 2 tablespoons of flour.
• S alt and spices.

First of all, you need to fry finely chopped zucchini in a pan, then add thinly sliced onion and mushrooms. The mixture is simmered in a pan for 10 minutes. Then you need to prepare the sauce. Mix flour and sour cream in a pan, add a small amount of water, and then send to vegetables and simmer untilfull readiness. Serve the dish in pots, sprinkled with grated cheese.

Hot dishes of vegetables and mushrooms

Here you should pay attention to the way of serving stewed zucchini with mushrooms. Ingredients can be found in any garden or nearby store:

• 2 zucchini;
• the same number of tomatoes;
• 300 grams of white mushrooms;
• 4 tablespoons of sour cream;
• garlic;
• s alt and spices.

First of all, you need to put out the mushrooms with sour cream. In parallel with this, you can do zucchini. Cut the vegetables into small rings (no more than 1 cm), roll in flour on both sides and fry in a pan. Tomatoes also need to be cut into rings and lightly dried in a dry frying pan.

After that, put the fried zucchini on a large dish, add garlic crushed with a press, then build a layer of mushrooms stewed in sour cream, and then lay out a thin layer of tomatoes. The whole structure generously wakes up with fresh finely chopped greens. You can drizzle with a little soy sauce.

His Majesty Julien

This time classic, with porcini mushrooms and eggplant. In principle, vegetables, mushrooms and cheese dishes can act as an independent side dish that does not require the main ingredient. You will need the following ingredients:

• 300 grams of white mushrooms (frozen will do as well);
• 200 grams of hard cheese;
• the same amount of sour cream and eggplant;
• a little butter for frying the mushrooms;
• a little vegetable oil for frying vegetables;
• well, of course, s alt and spices.

The ingredients are ready. It remains only to find out the features of cooking dishes from vegetables and mushrooms.

Step by step recipe

Fresh porcini mushrooms should be cut into small slices, put in a pan and fried in butter. Wait for the liquid to evaporate completely, then add ½ of the sour cream and simmer for another 5 minutes. Then you can cook eggplant - finely chop the vegetables and fry in a pan, adding grated cheese at the end.

After that, the mushrooms should be put in ceramic pots, sprinkled with vegetables on top, pour the remaining sour cream, grated cheese and put in the oven for 10-15 minutes.

Each housewife has her own unique recipes for cooking vegetable and mushroom side dishes. With the onset of the summer season, meat and other heavy foods are leaving the daily menu, which replace juicy and he althy vegetables.