How to cook fresh fried champignons with vegetables. Champignons - the best recipes

You will need:

Nutritional value

Mushrooms have a pleasant specific taste and aroma.

The cap contains more nutrients than the stem.

Mushrooms also contain selenium, potassium, niacin and antioxidants. Low calorie content.

The most common, familiar, accessible and safe mushrooms are champignons. Let's talk about their value.

The nutritional value of champignons is clearly displayed in the table:

Mushrooms cook quickly enough and won’t take much time. Therefore, we will consider several recipes for preparing champignons using an accelerated program. These recipes are suitable for both dinner and unexpected guests. Especially if you have a supply of frozen mushrooms in the freezer. They make dishes no worse than those prepared from fresh ones.

Roasting rules

Fresh mushrooms are fried over medium heat, stirring for 15 minutes, without covering.
Mushrooms that were frozen do not need to be defrosted, but immediately fried (about 10 minutes).
Fry the canned ones for about 5 minutes, before frying they are washed to remove vinegar.

To prepare champignons for frying, you must first wash them. If you wash them for a long time, they lose their aroma. Then dry with a paper towel, removing excess moisture. You should also not keep mushrooms in water for a long time; they quickly absorb water.

Champignons also need to be processed immediately. If you don't cook them after cutting, they will turn brown. You should only eat fresh mushrooms.

To prevent the mushrooms from losing their flavor, they must be fried whole; for this, small champignons are purchased.

If the mushrooms are cut into thin slices, then they need to be fried for only 2-3 minutes over medium heat on both sides.

If you stick to it, then mushrooms are best. This will prevent them from absorbing oil when frying.

Before frying on the grill or over an open fire, they can be marinated in mayonnaise, low-fat kefir or yogurt.

The champignons need to be kept in this marinade for a couple of hours at room temperature. If desired, you can add salt, rosemary, herbs de Provence, black pepper, dill and paprika.

You can make a marinade by adding vegetable oil, salt and black pepper, and then leave the mushrooms to marinate for about thirty minutes. And then add soy sauce before frying, only in this case you will need less salt.
The marinade will make the mushrooms juicy and tasty.

When preparing champignons or other mushrooms, the main thing is not to overdo it with spices, as this can overwhelm their delicate aroma.

Recipe with onions and carrots

You will need:

Carrot 1 pc.
Onions (onions or shallots) 2 pcs.
Mushrooms 500 g
Garlic 2 teeth.
Salt to taste
Pepper to taste
Greens to taste

Cut the washed and dried mushrooms into pieces. Before frying, they must be boiled and the water must be salted. Cook for ten minutes. Then strain the water through a colander. Cut the onion into half rings, the garlic into small pieces, and grate the carrots. Fry the prepared onion and garlic. Fry for about four minutes and then add the carrots. Simmer the vegetables for about six minutes, stirring them with a spatula. Then add boiled mushrooms to the stewed vegetables. Everything together should cook for about 15 minutes. Salt everything and season with spices to taste.

Before serving, mix the stewed mushrooms with finely chopped herbs.

Classic recipe for roast potatoes

The roast is prepared quickly and easily. First, the vegetables are fried one at a time, and then they need to be stewed together. For this you will need:

Potatoes 8 pcs.
Onions (onions or shallots) 3 pcs.
Fresh champignons 400 g
Butter 4 tbsp.
Spices to taste
Salt to taste
Greens to taste

Pour boiling water over washed and peeled champignons, fry in oil, adding finely chopped onion. Cut the peeled potatoes into large pieces. Fry until golden brown and put in a frying pan with the mushrooms, adding a little water. Then salt and pepper, add parsley stems and bay leaves. And let the vegetables simmer over low heat until cooked.

Mushrooms with sour cream

You will need:

Fresh champignons 600 g
Potatoes 400 g
Onions (onions or shallots) Onions (onions or shallots)
Butter 40 g
Flour 1 tbsp.
Sour cream 250 g
Salt to taste
Pepper to taste
Greens to taste

Cut the peeled potatoes into small pieces, mushrooms into slices, and cut the onion into strips. Place potatoes in a frying pan and cook until half cooked. Place the saucepan on medium heat and cover with a lid. Stir the potatoes periodically with a spatula.

Fry the potatoes until golden brown for about ten minutes. During this time, the potatoes will not be cooked yet, but will have time to brown, and then add mushrooms and onions to the potatoes.

Mix all the vegetables and add flour, seasonings and salt, mix again and add sour cream. If you don’t have sour cream, you can replace it with cream, you need about 200 grams. When the mushrooms and potatoes are soft, remove the pan from the heat and sprinkle the stewed vegetables with herbs or cheese.

This dish is served with cauliflower, stewed carrots and fresh tomatoes as a side dish.

You can also cook royal champignons using this recipe.

Dish with tomatoes

You will need:

Tomatoes 4 pcs.
Onion 1 pc.
Champignons 200 g
Vegetable oil 2 tbsp.
Eggs 2 pcs.
Sour cream 1 tbsp.
Salt to taste
Black and red ground pepper to taste
Fresh parsley to taste

Cut the washed and dried champignons into small slices. Then fry them with onions in oil.

Peel the tomatoes, cut into pieces and add to the fried champignons. Add spices, salt and simmer the vegetables for five minutes. Stir the eggs and sour cream as if you were making an omelette. Pour the mixture of eggs and sour cream into a saucepan with mushrooms and vegetables. We continue to simmer. When the mass thickens, you need to stir it a little with a spatula. The finished dish can be decorated with finely chopped herbs.

Preparation will take only 15–20 minutes.

Recipe for champignons with eggplants

You will need:

Eggplants 1 kg
Tomatoes 500 g
Mushrooms 250 g
Onion 100 g
Vegetable oil 100 g
Sour cream 100 g
Flour 50 g
Salt to taste
Spices to taste
Greens to taste

Salt, pepper, wash and cut eggplants and tomatoes into rings, bread them in flour and fry them. Slice the washed champignons. Fry the onion and add mushrooms to it, then salt and pepper everything. Fry all the vegetables until the mushrooms are cooked. Then pour in the sour cream and let it boil once.

The dish is served with fried eggplants and tomatoes on top, and then mushrooms and onions stewed in sour cream are placed on top. Garnish with dill and parsley.

Canned salad

Delicious, quick and versatile salad. Its composition can be changed to obtain different tastes.

You will need:

Any lettuce leaves to taste
Canned champignons 1 b.
sweet corn Champignons are boiled, used raw in salads, fried, stewed and pickled. And which method is the best - you will decide based on the situation.

Any mushrooms, even those recognized as first category mushrooms (they can be eaten raw), are best pre-heat-treated.

The main thing is to know how long to simmer the champignons in a frying pan, boil and fry these delicious mushrooms so that they do not lose their beneficial properties!
Let's find out how long these mushrooms are stewed and get acquainted with a couple of the best cooking recipes that both you and your loved ones will like.

First, let’s clarify how long to simmer the champignons in a frying pan. It depends on the recipe: stewing time varies from 10 to 20 minutes. Now let's move on to the recipes themselves!

Stewed champignons: recipe with potatoes

Ingredients

A little vegetable oil;
Large potatoes – 4 pcs.;
Fresh champignons – 0.5 kg;
Onion – 1 head;
Any greens - a bunch;
Sour cream (cream) – 1 glass;
Milk and butter;
A little pepper and salt.

How to stew champignons with potatoes in a frying pan

In 20 minutes you can prepare a surprisingly tasty and tender dish from ordinary ingredients that you always have on hand. To stew the champignons and potatoes, prepare a deep frying pan and start cooking.

Peel the potatoes and rinse thoroughly with running water. Cut the tubers into pieces, put them in a pan with salted water and boil.
Drain the water and mash the potatoes with milk and butter.
Wash the mushrooms and cut into thin slices, chop the onion.
Heat a frying pan with oil and fry the onion until it becomes translucent.
Add sliced mushrooms to the onion, reduce heat, simmer for 10 minutes.
Add chopped greens and simmer for a couple more minutes.
Pour sour cream (cream) into the pan, add salt and pepper, mix and continue to simmer for another 5 minutes.

Serve tender and tasty stewed champignons in sour cream sauce with mashed potatoes. Instead of potatoes, you can use other side dishes: buckwheat, rice, pasta, beans or peas.

Tender champignons stewed with cabbage

Champignons stewed with white cabbage, which can be replaced with another type - cauliflower, Brussels sprouts, broccoli - is an amazingly tasty dish with a delicate aroma. It will certainly appeal to those who love mushroom recipes.

In addition, it cooks quickly, and therefore will be an excellent solution for a weekday dinner, when there is no time or energy left for long cooking!

Ingredients

0.5 kg of white cabbage;
0.5 kg champignons;
A pair of onions;
2 carrots;
2 tbsp. tomato paste;
A little vegetable oil, pepper and salt.

How to stew champignons in a frying pan with cabbage

To prepare stewed mushrooms with cabbage, use a step-by-step guide:

Remove the skins from the onion, wash, dry and cut into half rings.
Peel clean carrots and grate using a coarse grater.
Remove the top leaves from the head of cabbage and chop medium.
Wash the mushrooms and cut into slices.
Heat a frying pan with oil and fry the onion until it becomes translucent. Add grated carrots and continue to fry everything.
Add the mushrooms, reduce the heat and simmer the dish until more liquid has evaporated.
Add the chopped cabbage and continue to simmer, stirring regularly.
Add a little salt, pepper and tomato paste, mix and simmer under the lid for a couple more minutes.

Serve the prepared cabbage with mushrooms as a separate dish or as a side dish for roasts or meat appetizers!

Unusual stewed champignons with oregano

Ingredients

Oregano - a couple of pinches + -
— 300 g + -
— 1 pc. + -
- 3 tbsp. + -
— 20 g + -
— 80 ml + -
- to taste + -

How to cook champignons in a frying pan

If you are wondering how long to simmer the champignons in a frying pan in this recipe, note that it will take no more than 15 minutes. The dish is prepared quickly and turns out very tasty: thanks to butter, oregano and fried onions, the mushrooms acquire a crispy and creamy taste.

We wash the mushrooms and cut them into halves. If the mushrooms are large, cut them into four parts.
Peel the onion and cut into large cubes.
Heat a frying pan with oil and fry the onion until transparent.
Add chopped mushrooms, salt, butter and sprinkle with oregano. Simmer for 10-15 minutes until the mushrooms are ready!

We serve ready-made stewed champignons with oregano to the table as a side dish for meat and fish dishes. They can be eaten either hot or cold: they are equally good!

So, you have found out how long to stew champignons in a frying pan, and you are convinced that stewed mushrooms are prepared quickly and easily.

Stew them for dinner or lunch, especially when you don’t have time to prepare culinary masterpieces, and please your loved ones with a fragrant and healthy dish!

If you think about what would be so tasty and at the same time simple to cook for dinner, then this dish will immediately appear in the minds of many cooks. Champignons with potatoes are fried until delicious crispy foams, what could be more ideal, especially since the recipes for this simple treat are very varied. At the same time, such a dish can be used both independently and as a filling, and vegetarians will certainly like this dish.

However, even with regard to such seemingly simple menu items, there are some nuances. And to make the dish really tasty and appetizing, you should listen to some advice.

How to fry champignons

Champignons are perhaps one of the most unpretentious types of mushrooms. They are strong, do not lose their shape during heat treatment, are aromatic, tasty and do not require scrupulous cleaning. But you should also be prudent when working with them.

Pre-treatment of mushrooms

It is worth choosing light, medium-sized mushrooms, without dents or stains.
Do not wash the champignons for too long. Firstly, they are mainly a product of greenhouse agronomy and are not particularly polluted. Secondly, in water they quickly lose their natural mushroom aroma.
After rinsing the mushrooms, blot them with a cloth or paper napkin so that the moisture is not absorbed and does not make the gifts of the forest watery.
Cleaning champignons consists only of removing the film under the cap; no other manipulations are required.
After cleaning, they should be cut into slices and immediately begin cooking, without delaying the matter, since champignons quickly deteriorate, darken and lose their culinary qualities.

Cooking

Fry the champignons for no more than 7-10 minutes. Otherwise they will become overdried. However, for frozen mushrooms, the cooking time should be increased to 20-30 minutes until excess moisture evaporates.
The mushroom dish should be seasoned with spices at the very end of cooking.
You can diversify the taste of the dish by choosing the fat for frying. This can be olive oil or unrefined sunflower oil, which will give the finished dish the aroma of seeds. Often this dish is prepared in lard along with cracklings.
But butter, cream, sour cream or soft cream cheese added in the last 2-3 minutes of the cooking process will help to give a delicate creamy taste.

Now, having mastered the main rules, we can move on to practical exercises. Who will tell us how to fry champignons and potatoes.

Potatoes with champignons in a frying pan

Ingredients

Potatoes – 8 tubers + –
Turnip onion – 2 heads + –
Fresh champignons – 0.4 kg + –
Bay leaf – 2 leaves + –
Black pepper powder - 1/2 tsp. + —
Salt - 1/3 tbsp. + —
Fresh parsley - 1/2 bunch + -
Fresh dill – 1 bunch + –
Refined sunflower oil – 1/4 – 1/5 cup + –
Butter - 3 tbsp. + —

How to fry

For many of us, fried potatoes in a frying pan are an express recipe for when we are running out of time to cook or are simply lazy. But if you fry the tubers with champignons, then this treat can compete with any restaurant dish.

The peculiarity of the preparation of this dish is the separate frying of the components. First, peel and cut the potato tubers into strips, then place the potatoes in oil heated in a frying pan.
We will fry it over medium heat for about 20 minutes, stirring regularly. About 10 minutes before the end of frying, add salt to taste.
Well, while the straws are roasting, we will prepare the mushrooms. We send washed, dried and cut into small oblong pieces the champignons, as well as the onion chopped into ¼ rings, into another frying pan. Over medium heat, fry the salted onions and mushrooms seasoned with bay for about 15 minutes in butter, until an appetizing golden brown crust appears and the onions acquire a beautiful golden color.
After this, add the onion and mushroom fry to the potatoes, mix everything and let the dish simmer under a closed lid for 5 minutes over low heat.

A delicious dinner is ready. All that remains is to decorate the treat with finely chopped herbs. A light vegetable salad of tomatoes and cucumbers would be an excellent addition to this treat.

This recipe is also very convenient because fried mushrooms can be used as a filling for pies and pizzas, as well as for making mushroom soup.

Fried potatoes with champignons in sour cream

Every housewife knows that mushrooms go well with sour cream. But not many people realize the “friendship” between forest gifts and garden fruits. Meanwhile, this combination is very interesting and most importantly delicious, the main thing is to know how to prepare this dish.

Ingredients

Potatoes – 5 tubers;
Bulgarian pepper – 1 pc.;
Onion – 1 head;
Carrot – 1 root vegetable;
Fresh champignons – 0.3 kg;
Sour cream 20% - ½ tbsp.;
Garlic cloves – 2 pcs.;
Fresh dill – 1.5 bunches;
Olive fruit oil – 70 g;
Salt - a pinch;
Black pepper powder – ½ tsp;

How to fry

Before heat treatment, all plant components should be washed and crushed. Chop the mushrooms into slices, and chop the potatoes, onions and peppers into strips. Three carrots on a coarse grater.
Now you can proceed directly to frying. Pour olive oil into a hot frying pan, into which we first place the potatoes. After 5 minutes, add carrots, onions and peppers to the container. Mix everything and simmer the vegetables over medium heat under a closed lid for 10 minutes.
After the allotted time, add mushrooms to the stew and, turning up the heat, fry everything for no more than 5 minutes, then add salt to taste, coat with black pepper and mix with sour cream.

After a couple of minutes, the aromatic dish can be served to the table along with finely chopped herbs and garlic passed through a press, which will most advantageously complement the flavor palette of this excellent treat.

Someone will say that fried champignons with potatoes is banal, but our recipes dispel this statement. In addition, even in its classic form, this dish is always relevant, in demand and not without a special charm, especially now when the mushroom season is just around the corner.

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Champignons are common and out-of-season mushrooms, and therefore very popular. Cooking them is a pleasure. No boiling, soaking, prolonged washing to remove sand and mandatory cleaning. But it has its own characteristics. I offer you a small educational program on the topic “How to fry champignons with onions in a frying pan” and a step-by-step recipe with a photo in addition to it. Try cooking these “cultured” mushrooms using these tips. I'm sure the result will pleasantly surprise you.

Small mushrooms can be fried whole. Large ones - it is better to cut into 2-4 parts or chop into moderately thin slices.
When washed, champignons absorb a significant amount of moisture. Therefore, it is not recommended to wash them for a long time. It is better to peel heavily contaminated mushrooms from the thin top layer with a knife or your hands. Small stains on the caps can be easily cleaned with the hard side of the sponge. The mushroom stems also need to be scraped off.
Small champignons with a “closed”, rounded cap will not darken after frying. To prevent large mushrooms from turning dark gray, carefully remove the plates using a teaspoon.
It is advisable to salt and season the champignons at the end of cooking. During the heat treatment they become noticeably fried, so you can estimate the actual volume of the dish only 1-2 minutes before it is ready.
To achieve a golden crust, first evaporate the liquid from the champignons. To do this, place them in a dry frying pan with a thick bottom. Cook over medium heat, stirring. When excess moisture is gone, add oil. There is no need to cover the pan with a lid, so as not to slow down the process of water evaporation.
These mushrooms are “friends” with garlic, black pepper, dill, basil and other seasonings. They are also often flavored with lemon juice.
No pre-boiling required. It is advisable to start cooking immediately after cutting. Prolonged contact with air is undesirable.
Due to different cooking techniques, onions and mushrooms are usually fried simultaneously in separate pans or in the same pan, but alternately. Do the same with potatoes: fry them until tender, mix with fried mushrooms.
At the end of frying, you can add sour cream mixed with a small amount of water and medium-fat cream to the dish. Dairy products will give it a delicate taste. Do not boil the sauce to prevent it from curdling. Warm the mushrooms over low heat, stirring. As soon as the first signs of boiling appear, remove the pan from the stove. Let the dish sit under the lid for 7-10 minutes.

Rosy fried champignons with onions

List of ingredients:

How to deliciously fry champignons with crispy onions in a frying pan (simple step-by-step recipe with photos):

Select strong, elastic, small mushrooms. The inside of the cap should be pinkish (beige). Dark brown flesh indicates overripeness. Clean any remaining soil with a new dishwashing sponge. As a last resort, quickly rinse with water and drain the mushrooms in a colander. Then pat dry with a towel.
As I already wrote, there are mainly 2 methods of frying champignons with onions. The first one uses 2 frying pans. With the second - one, but the products are not prepared at the same time, but in turn. Use the optimal one. Thinly slice the onion into halves or quarters of rings. Heat some oil. Fry the onion until lightly browned.
Chop the champignons as needed. You can fry the small ones whole; they will turn out juicier and tastier. Place them on another frying pan. If there are no separate dishes, transfer the fried onions along with the oil into a bowl. Wash the pan and place the mushrooms in it. Send to medium heat.

Champignons– mushrooms that have an appetizing subtle smell. Their spherical hats are familiar to everyone. They are widely cultivated in the food industry as they are a valuable food product. Dishes made from champignons are usually prepared quickly and have a pleasant, specific fishy smell. The perfect combination of champignons with many other ingredients has borne fruit, and the number of recipes thanks to this quality is steadily growing.

Champignons, according to most gourmets, are a delicacy dish rich in essential amino acids and biologically active substances that help fight migraine attacks and have a beneficial effect on the cardiovascular and nervous systems. The calorie content of mushrooms varies from 25 to 30 kcal per 100 grams, but thanks to fiber and proteins, they leave a feeling of fullness for a long time, so they are rightfully considered one of the most valuable dietary products.

The recipes for dishes made from these mushrooms that exist today are very diverse and often involve the use of canned champignons. Marinated mushrooms are ideal for pizza, salads, rolls, and also as a snack.

Recipes for first courses include a variety of soups, puree soups, cream soups, etc. Second courses with the addition of champignons are also very popular. These mushrooms are also fried, baked with potatoes, chicken or meat. The dishes obtained from combining champignons with sour cream, cheese and cream are very tasty. They are also well suited for making hot sauces, as a filling for stuffing and pies.

Recipe 1: Champignon soup

This soup can be varied with any low-protein cereal or pasta - this will make our soup thick and satisfying and will not affect its aroma and taste. For convenience and speed, you can throw in a vermicelli web. It cooks quickly enough and is very satisfying.

Ingredients: 500 gr. champignons, potatoes, carrots, onions, vermicelli (2 handfuls), choice of greens, salt.

Cooking method:

Wash the mushrooms thoroughly, cut them, pour water in a saucepan and add salt. Boil it. While the broth is cooking, peel an onion, one carrot and 3-4 potatoes. The carrots should be grated, the onions should be chopped, and the potatoes should be cut into strips. Place the cooked champignons in a colander. Fry the onion a little, then throw the carrots into the pan and fry the vegetables until tender.

While the vegetables are roasting, add the chopped potatoes to the broth and let the soup come to a boil. Next, lower the frying and mushrooms. When the soup boils, let it simmer for 3 minutes and add noodles and finely chopped herbs. After that, turn off the soup and let it brew for another 5 minutes. It should be served with sour cream.

Recipe 2: Champignon cream soup

We offer a traditional recipe for creamed mushroom soup. Delicious, unusual, satisfying and very aromatic soup with cream!

Ingredients: 600 gr. champignons, 800 ml milk, 2 tbsp. l premium flour, glass of water, onion, carrots, butter. For the leison: 2 yolks, a glass of cream.

Cooking method:

1. Wash the mushrooms, of course, and set aside a little from the total mass for garnish. Pass the rest through a meat grinder (you can chop it finely or finely), put them in a saucepan, add a spoonful of sour cream. butter, carrots cut into large rings and a whole onion. Cover everything with a lid and simmer for 40 minutes.

2. After the time has passed, pour a glass of water over the vegetables and mushrooms and boil. Boil the mushrooms set aside for garnish.

3. Lightly fry the flour with vegetable oil and dilute it with 4 glasses of milk and 1 glass of water. Boil separately, and then pour into the stewed mushrooms, removing the carrots and onions, cook for 15 minutes, adding salt.

Before serving, season the resulting puree soup with leison (a mixture of cream and yolk) and boiled champignons, left for garnish. Don't forget to serve croutons with the soup.

Recipe 3: Cream of champignon soup

If everything is done correctly, the cream soup prepared according to this recipe will turn out very tender, with a pleasant velvety structure.

Ingredients: 400 gr. mushrooms, vegetable oil 1 tbsp. spoon, 50-70 gr. butter, leek 40 g, celery stalks 40 g, half a head of onion, chicken broth - 130-150 ml, 30 g. flour, 800 ml milk, 60 ml heavy cream, a little lemon juice, a pinch of basil, salt, pepper.

Cooking method:

1. Finely chop the onion, leek and celery. Separate the mushroom caps from the stems, chop the stems and mix with the vegetables in a bowl.

2. Cut the caps and add 2 handfuls to the chopped legs and vegetables. Heat the vegetable oil and butter and fry the mixture without a lid for 2 minutes. Then cover with a lid and simmer over low heat for another 5-7 minutes, stirring occasionally.

3. Next, add flour and fry for another 3 minutes. Then slowly, with constant stirring, pour hot milk and chicken broth into the mixture. Add a pinch of dried basil, salt and pepper. Cook until thickened, stirring constantly.

4. Beat the sauce with a blender until smooth. Place on the heat until it boils, then remove from the heat and add lemon juice and cream. Creamy champignon soup is ready! It is advisable to serve it with bread croutons.

Recipe 4: Salad with champignons

There are a huge number of recipes for champignon salads. This is due to the fact that mushrooms go well with almost all ingredients. We will consider a salad with champignons and cheese - the most accessible and inexpensive option, but extremely tasty and satisfying.

Ingredients: 400 gr. mushrooms, 2 onions, 70 g hard cheese, walnuts 100 g. (peeled), 2 pickled cucumbers, mayonnaise.

Cooking method:

Boil the mushrooms in salted water and finely chop them into slices. Cut the onion into half rings, fry, mix with champignons. Grate the cheese and cut the cucumbers into strips. Mix everything, add chopped nuts, season the salad with mayonnaise, and add salt if necessary. The champignon salad is ready!

Recipe 5: Stuffed Champignons

We offer you a simple recipe for stuffed champignons with cheese. For variety, you can add nuts, ham or vegetables to the filling. Don't be afraid to experiment with ingredients! Champignons and cheese can hardly be spoiled, only improved.

Ingredients: 300 gr. large champignons, ground pepper, 1 onion, 100 gr. hard cheese, sour cream 2 tbsp. spoons, greens as desired.

Cooking method:

1. Wash and dry the mushrooms, carefully remove the stems, peel the large caps a little from the inside of the pulp so that they look like cups for the filling. Next, salt and pepper these mold caps and place them in a baking dish.

2. Chop the legs and the remains of the caps too. Fry the chopped onion to drain. oil Add chopped mushrooms to the onion and fry for another 10 minutes.

5. Grate half the cheese (50 g), complete the frying, add sour cream. Mix everything. The filling is ready!

6. Place it in the mushroom caps and sprinkle the remaining grated cheese on top. Place the mushrooms in the oven, preheated to 180 degrees, for fifteen minutes. Garnish the finished dish with finely chopped herbs.

Recipe 6: Chicken with champignons

A very simple and tasty dish! Fried and stewed chicken with champignons is the best option to prepare a quick lunch or dinner and surprise your family.

Ingredients: double chicken breasts – 1.5 pcs., 300 gr. champignons, 2 bunches of leeks, chicken broth 250 ml, salt, spices.

Cooking method:

Cut the breasts into large cubes and fry the fillets until they have an appetizing crust. Cut the mushrooms into slices and fry in another bowl. Chop the leek into rings and add them to the mushrooms. When the onions and mushrooms are ready, pour them with broth and simmer a little (3 minutes). Next, add the chicken pieces to the vegetables and simmer for another 5 minutes. Don’t forget to sprinkle with spices and, if necessary, salt. The dish is ready!

Recipe 7: Fried champignons

Fried champignons with vegetables are a hearty, simple, aromatic and very tasty meal. The contrast of the greens and carrots will add a pop of color and liven up this dish. Great quick lunch!

Ingredients: 300 gr. mushrooms, 2 onions, 4 cloves of garlic, 1 carrot, choice of herbs, oil for frying.

Cooking method:

1. Cut the onion into half rings, garlic and champignons into thin slices, carrots into strips, chop the greens.

2. Fry the onion and garlic until a strong smell appears, add lightly salt, add carrots and fry the vegetables until the carrots soften.

3. Pour the mushrooms into the roast and fry them for another 5 minutes, no more. Taste and add salt if necessary. Fried champignons are ready! Sprinkle them with herbs before serving.

Recipe 8: Champignons in the oven

A very versatile and inexpensive recipe. Suitable as a snack and side dish. Tasty both cold and hot.

Ingredients: kilogram of mushrooms, 200 gr. mayonnaise, tomato paste 50 gr., paprika (powder), pepper, salt, olive oil 2 tablespoons.

Cooking method:

Make a sauce from mayonnaise and tomato paste, salt it, pepper it, add paprika and olive oil. Mix thoroughly washed and dried champignons with the sauce, put them in a greased form. Place the mushrooms in an oven preheated to 180-200 degrees and bake for ten minutes.

Recipe 9: Champignons with sour cream

This recipe is fried champignons with sour cream. A fairly quick and easy way to cook mushrooms, but the dish turns out excellent. Tender mushrooms stewed in sour cream and onions are perfect for any side dish. Cooking time is only 20 minutes.

Ingredients: 500 gr. champignons, 1 onion, 200 ml sour cream, ground pepper and salt.

Cooking method:

Cut the mushrooms into slices and the onions into half rings. Place the mushrooms in hot oil, lightly fry them, add onions. Fry everything until the liquid has evaporated and the champignons begin to turn golden brown. At this point, add sour cream, salt and pepper. When the sour cream boils, close the future dish with a lid and simmer over low heat until the moisture evaporates. Then remove the mushrooms from the stove and cool slightly. The dish is ready to be served!

Recipe 10: Champignon skewers

We always associate the word “kebab” with hot and juicy meat with a piquant sourness. Although in fact there are a great many ingredients from which you can prepare an unusual, juicy and tasty kebab. And one of these components is champignons.

Ingredients: 600 gr. champignons, 150 gr. smoked bacon, 5-6 tomatoes, 3 large onions, mayonnaise, spices for mushrooms.

Cooking method:

1. Mix spices with mayonnaise, place washed and dried mushrooms with mayonnaise in a saucepan, shake well. Leave to marinate for 2-3 hours.

2. Thinly slice the bacon, tomatoes and onions into rings. Now you need to string the kebab onto skewers, alternating mushrooms, vegetables and bacon. It is necessary to fry the champignon kebab over coals for 5, maximum 10 minutes.

Recipe 11: Champignon Julienne

A wonderful hot appetizer in a classic format – champignon julienne. A successful combination of cheese and mushrooms baked in sauce makes the dish savory and tender.

Ingredients: kilogram of mushrooms, half a glass of sour cream, a glass of milk, 250-300 gr. onions, cheese 50 gr., drain. oil 2 tbsp. l., the same amount of flour, pepper and salt.

Cooking method:

1. Wash the mushrooms, chop into strips and boil until half cooked. Next, drain them in a colander and let them dry a little. Then re-fry with chopped onions.

2. Prepare sour cream sauce: melt the butter and gradually stir in the flour until a homogeneous consistency is obtained, then, stirring constantly, slowly pour in the milk and sour cream. Warm the sauce slightly, but do not bring it to a boil.

3. Pour the resulting sauce over the mushrooms and heat the dish at low simmer for about five minutes.

4. Grease portion molds (cocotte makers) generously with butter (or butter) and fill them with the prepared mixture. Sprinkle grated hard cheese on top, pour in butter and bake in the oven until the cheese melts. The champignon julienne is ready. Bon appetit!

Recipe 12: Baked champignons with salmon

Tender, spicy, aromatic, royal fish with an equally delicious product - champignons. Amazing combination! Try it!

Ingredients: 3 salmon steaks, 300 gr. champignons, balsamic vinegar 2 tablespoons, bunch of dill, 2 l. lemon juice, zest from half a lemon, nutmeg, olive oil, salt and white pepper.

Cooking method:

1. Rinse the steaks, add salt, coat with vinegar (1 spoon). Sprinkle the fish with dill.

2. Sprinkle with zest, leaving a little zest. Sprinkle steaks with lemon juice (1 spoon).

3. Wash the champignons, cut them and pour over the remaining balsamic vinegar. Sprinkle with nuts, add salt to taste, pepper, sprinkle with remaining dill, zest, lemon juice and olive oil.

4. Leave the champignons and fish to marinate separately for an hour.

Champignons are definitely a gorgeous dish! But it is worth considering that they contain an indigestible element, which creates a certain burden on the digestive tract. Therefore, you should not abuse these mushrooms, like any others.

The taste of champignons can be enhanced by adding ingredients such as thyme, black pepper, garlic, onion, cream, and sour cream to the mushrooms. They do not tolerate large amounts of vinegar.

Dishes made from champignons are better digestible if they are chopped finely and boiled a little in salted water. During the cooking process, the “heavy” proteins contained in them are quickly transformed into an easily digestible form.