Mushroom Dishes: Cooking Recipes

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

There are a lot of options for dishes with champignons. From hot soups to cold salads. The method of cooking mushrooms also varies: in a pan, in a slow cooker or oven. The hardest part is coming up with a recipe. In order not to spend half a day studying culinary sites, you can use a selection of proven methods for cooking mushrooms.

Recipe for a hot meatless champignon dish

Ingredients:

• Champignons - one kilogram.
• Flour - two tablespoons.
• Garlic - three cloves.
• Onions - four pieces.
• Ketchup - two tablespoons.
• Oil - six tablespoons.
• S alt - dessert spoon.
• Ground pepper - a third of a teaspoon.
• Dill - half a bunch.

Step cooking

This low-calorie champignon mushroom dish is perfect for a Lenten day. This is because these ingredients are considered a meat substitute. Below is a recipe for a hot dish with champignons. A photo is also provided.

Where to start? Mushrooms should be washed well and boiled for ten minutes. Transfer them to a colander and, after the liquid has drained, coarsely chop.

Next, according to this recipe for champignons, you need to peel, rinse and chop onions. Heat a saucepan with vegetable oil over a fire and put the champignons into it along with the onions. You don't need to fry for a long time, just until slightly golden brown. Pass the peeled garlic cloves through the garlic maker directly into the saucepan and simmer for about fifteen minutes. Then, according to the mushroom recipe, sprinkle wheat flour on top, pepper, add ketchup and season with s alt to taste.

Mix everything well and, with the lid closed, simmer for another five to seven minutes. Delicious and fragrant mushroom goulash is ready. Let it brew for about twenty minutes, after which, hot, sprinkled with chopped dill, serve for dinner. Mushroom champignon goulash goes well with mashed potatoes. It is also advisable to serve fresh, well-washed vegetables as well.

Champignons with potatoes in the oven

Required ingredients:

• Champignons - five hundred grams.
• Potatoes - one kilogram.
• Oil - four tablespoons.
• Bulgarian pepper - two pieces.
• Ground coriander - teaspoon.
• Garlic - two cloves.
• Water - four tablespoons.
• Ground pepper - half a teaspoon.
• S alt - teaspoon.

How to cook mushrooms with potatoes

Cooking a recipe with fresh champignons and potatoes will take a little time, but it will turn out very tasty and nutritious. Mushrooms for this dish are suitable for any size, but it is advisable to choose one medium-sized potato. In order to start the cooking process in accordance with the selected champignon recipe, you must first prepare all the products in turn.

Medium-sized potato tubers should be washed well with a brush or a new kitchen sponge. Then, without peeling, cut lengthwise into four parts. Wash the mushrooms and, if they are large, cut them in half, and if the mushrooms are small, leave them whole. Sweet bell pepper can be taken red and green. Wash it, cut it lengthwise, remove the seeds and cut into large strips.

Put all prepared foods into a deep bowl, pour ground coriander, black pepper, s alt, and add oil here. Mix all ingredients well and place in a fireproof baking dish. Top with a sheet of foil and fix along the edges of the form. Place mushrooms with potatoes for baking in the oven, the temperature should be 170 degrees.

Cooking time depends on the selected potato variety, but on average, the baking process takes thirty to forty minutes. This time should be used to prepare garlic water. Separate the garlic cloves from the husk and pass through a press. Put in a bowl, pour warm boiledwater and let stand. About ten minutes before the readiness, remove the form from the oven and carefully remove the foil from it.

Evenly pour the garlic water over the mushrooms and potatoes and return them to the oven. Cooked in the oven according to the recipe, a dish of champignons, serve hot immediately for lunch.

Champignons cooked in creamy sauce

Ingredients:

• Champignons - one kilogram.
• Onions - two pieces.
• Parsley - five branches.
• Butter - two tablespoons.
• Butter - five tablespoons.
• Cream - one glass.
• Lemon - two pieces.
• Spices.

Cooking mushrooms in sauce

This mushroom recipe doesn't take long to prepare. The first step is to clean the mushrooms from dark spots and rinse. Then dry them and place them in a deep bowl. Rinse the lemons, cut in half and squeeze out the juice. Drizzle over mushrooms and mix well. This will keep them from browning.

Place a large and deep frying pan on the fire. Pour vegetable oil into it first, and then butter. Allow to melt and mix thoroughly. Peel the onion and chop finely. Transfer to the pan and fry for about one minute, while not forgetting to stir.

After put the mushrooms in the pan and mix well so that the onion is evenly distributed. Add spices and pour cream. Mix again. Rinse the parsley and finely chop. Pour into the pan, pour in the remaining juicelemon and stir. Fry for two to three minutes. Be sure to stir the mushrooms so that the sauce does not boil. The finished dish can be transferred to a plate and garnished with parsley.

Baked royal champignons

Ingredients:

• Mushrooms - one kilogram.
• Mozzarella - half a kilogram.
• Cherry tomatoes - half a kilogram.
• Garlic - four cloves.
• Parsley - fifty grams.
• Butter - one hundred grams.
• Basil - fifty grams.
• Balsamic vinegar - one hundred milliliters.
• Sugar (brown) - fifty grams.
• S alt.

Cooking baked mushrooms

This recipe can be attributed to low-calorie champignon dishes. There are only 122 kilocalories per hundred grams. And it is very easy to prepare.

Preparing a dish of royal champignons according to the recipe (photo shown) you need to start by washing the main ingredient. Then cut off the legs, dry the mushrooms with towels and let the excess moisture drain.

Preheat the oven, place the peeled hats on the wire rack. Bake them until the mushrooms are covered with an even crust. Then they need to be taken out of the oven and set aside for a while.

Peel and finely chop the garlic cloves. Rinse and chop the parsley. Rinse the cherry, dry it and cut each fruit into six slices. Place the saucepan over low heat. Pour oil into it and add garlic. Add parsley and mix well. Let it simmer until the butter is melted and the garlic starts to ooze out.nice smell.

The next step in preparing this champignon dish according to the recipe (see the photo below) is adding the filling to the hats. Brush each mushroom with sauce. To do this, it is better to use silicone brushes. Put them on a baking sheet.

Pour the remaining mass evenly into each hat. Cheese cut into small pieces. Put them in hats. Add tomato slices and basil. Bake at 180 degrees for about ten minutes. Readiness to check on the cheese - it should melt.

While the mushrooms are cooking, mix vinegar and sugar in a separate container. Place on fire and bring to a boil. Reduce heat and cook for another five minutes. The mixture should thicken.

During this time the mushrooms will be ready. Take them out of the oven and pour over the mixture. Season with s alt, garnish with basil leaves and serve. The royal champignon dish prepared according to the recipe (photo above) is ready.

Diet salad

Ingredients:

• Mushrooms - half a kilogram.
• Chicken breast - one piece.
• Onion - two fruits.
• Sweet pepper - two pieces.
• Zucchini - two pieces.
• Olive oil - four spoons.
• Soy sauce - four spoons.
• Spices.

Cooking the salad

There are quite a lot of recipes for dietary dishes from champignon mushrooms. One of them is a simple and light salad that can be prepared at any time of the year. Rinse lean white meat, pat dry and cut into small cubes.

Frying panput on fire. Pour in the olive oil and pour in the meat. Fry until a light golden hue appears. Rinse mushrooms, dry with paper towels, remove dark areas and cut into thin slices. Peel and chop the onion. Wash the zucchini, peel and cut into cubes.

Add all chopped ingredients to the pan. Fry, not forgetting to stir, for about ten minutes. Then pour the whole mass into a salad bowl. Rinse the peppers, peel and cut into cubes. Pour into a salad bowl. Add spices to taste and mix well. Ready salad can be decorated with herbs.

Porridge with mushrooms in pots

Ingredients:

• Meat - one kilogram.
• Millet - two glasses.
• Carrots - two pieces.
• Onion - four heads.
• Mushrooms - six hundred grams.
• Butter - one package.
• Vegetable oil - one hundred milliliters.
• Parsley - bunch.
• Spices.

Cooking porridge in pots

The main nuance in the recipe for a dish in a pot of champignons and millet is meat. For porridge, you can use both pork and beef. Only depending on the choice will change and the time of its preparation. So, in order to boil pork, it will take about one or one and a half hours. But for beef, the time is longer - up to two hours.

But regardless of what kind of meat is chosen, in the process of cooking it is necessary to remove the foam from the water without fail. Thanks to this, the finished broth will be transparent. It is better to pour a lot of water initially, because at the end of cooking3.5 liters of broth should remain.

Half an hour before the end of cooking, s alt the broth and add one peeled onion and carrots to the water. At the end, you need to get the meat with a slotted spoon. Carrots can also be pulled out, but the onion can be thrown away.

The remaining broth must be passed through cheesecloth and sent back to the fire. Let him boil. At this time, you need to do millet. Wash it well in several waters. Wash until the draining water is clear.

There should be 3.5 liters of broth left. Add millet to boiling liquid. Cook over low heat until the cereal is ready. During this time, you need to finely chop the already cooked carrots into cubes. Add to porridge and stir. Peel and finely chop the remaining onion.

Place the pan on the fire. Add oil and onion. Mix well and fry until the onion becomes translucent. Clean mushrooms from dark spots, wash and dry. Then chop them very finely. Add mushrooms to onions. S alt and stir. Cook until the mushrooms are done and all the liquid has evaporated.

At this time, boiled meat should be chopped into small cubes. Add it to almost ready mushrooms. Stir and fry until the meat is golden brown. Add millet and stir.

Put small cubes of butter on the bottom of the pots. Fill the containers with porridge and put another piece of butter on top. Preheat oven to 180 degrees. Bake twenty minutes. Serve directly in potsdecorated with greenery.

Oven-baked champignons

Ingredients:

• Mushrooms - two kilograms.
• Mayonnaise - seven tablespoons.
• S alt - a teaspoon.
• Garlic - five cloves.
• Parsley.
• Ground pepper.
• Seasoning for mushrooms.

Cooking mushrooms in the oven

Mushrooms cooked in this way are very tender and tasty, and they belong to the category of whole mushroom recipes in the oven. The main ingredients must be placed in a bowl and filled with water so that it completely covers them. Leave them to soak for five minutes. Then rinse each mushroom under the tap, remove dark spots and allow excess moisture to drain.

Press the garlic cloves with a knife and peel. Then pass through the garlic press. Place the garlic in a separate bowl. Rinse the parsley in water and shake off. Finely chop and transfer to a separate container.

Pour mayonnaise into a bowl, add spices to taste. Also add a little seasoning for the mushrooms. Add chopped garlic and some parsley. Mix well so that the ingredients are evenly distributed.

Transfer the mushrooms to a deep bowl. Pour in the marinade. It is better to mix everything with clean hands so as not to damage the mushrooms. Cover the bowl with a lid. Put everything in the refrigerator for three hours.

Carefully transfer the prepared mushrooms to the sleeve. After tighten it with a thread. Preheat the oven to two hundred degrees. Place the sleeve on the baking sheet so that the seam isabove. Bake the mushrooms for thirty to forty minutes.

After take out the baking sheet and carefully unfold the sleeve. Place the mushrooms back in the oven. Bake until the mushrooms are even golden brown. Remove the finished dish and let it cool down a bit.

Whole mushrooms move to a beautiful dish. You can garnish with the remaining chopped herbs before serving.

Buckwheat with mushrooms in a slow cooker

Ingredients:

• Pork meat - seven hundred grams.
• Onion - two heads.
• Carrots - three pieces.
• Mushrooms - seven hundred grams.
• Buckwheat - half a kilogram.
• Garlic - four cloves.
• Vegetable oil - fifty milliliters.
• S alt - five teaspoons.
• Spices.
• Bay leaf.

Cooking buckwheat

Rinse the pork well, dry it and cut into pieces three centimeters in size by one. Lubricate the multicooker bowl with oil. Turn it on in the "Frying" mode. Set the temperature at around one hundred and forty degrees and time - half an hour. Wait until the oil warms up. Put the meat into a bowl. Cook it for five minutes without closing the lid.

Rinse and finely chop the carrots. Peel and rub the onion through a grater. When the meat in the slow cooker becomes whitish, add the chopped vegetables there. Mix and close the lid. Fry for another ten minutes.

Buckwheat carefully sorted out and washed in water several times. Pass through a sieve to drain excess water. Wash and dry mushrooms. Clearfrom dark spots. Chop into half-centimeter wide slices.

Add mushrooms to meat and vegetables. Pour in half the amount of s alt. Mix well and close the lid. Fry until the timer signal. After opening the lid, add the remaining s alt and bay leaf. You can add other spices if you wish. Mix all the ingredients well.

Boil a little more than a liter of water. Pour the cereal into the slow cooker and pour in the water. Set the mode "Croup". Set the timer for forty minutes. Mix everything well and close the lid. A dish of champignons in a slow cooker according to the recipe (photo above) is almost ready. It remains only to darken it in the "Heating" mode for another half an hour. Then open the lid and mix the porridge with mushrooms. Delicious and satisfying porridge is ready.