How to cook stewed vegetables with mushrooms. Stewed vegetables with mushrooms

Stewed cabbage goes well with fried mushrooms. The dish is prepared without meat, but despite this it turns out nutritious and satisfying. Pre-roasting the mushrooms and cabbage gives each ingredient a rich, vibrant flavor. Onions and carrots add a sweetish flavor, and tomato paste adds a slight sourness and colors the dish in an appetizing reddish color. However, if you don’t like it, you don’t have to add tomato paste; many people prefer this option.

Which cabbage to use for stewing

Late winter varieties of white cabbage are suitable. Try to choose a thick fork, with juicy leaves that do not taste bitter, then during the stewing process the vegetables will not dry out and will turn out sweetish and juicy.

The so-called “spring” or salad cabbage, which still has green leaves and an unripe head, is not suitable for stewing. Also avoid using sauerkraut. In a duet with mushrooms, its taste will dominate, and the dish itself will turn out to be too sour.

Which mushrooms to choose

All types of mushrooms go great with cabbage. Not only champignons and oyster mushrooms are suitable, but also porcini mushrooms, boletus mushrooms, boletus mushrooms, etc. While the former are sufficiently chopped and fried, wild mushrooms require additional processing; they must first be boiled and only then can they be fried. If the forest products are not freshly picked, but dried, then they should be additionally soaked in water for several hours to wash out small particles of sand. But stewed cabbage, especially with porcini mushrooms, turns out to be more tasty and aromatic, compared to more affordable champignons or oyster mushrooms.

Advice. You can use dried eggplants instead of mushrooms. When stewed with cabbage, they give a taste similar to mushroom.

Total cooking time: 50 minutes
Cooking time: 40 minutes
Yield: 4 servings

Ingredients

• white cabbage – 1 small fork (500 g)
• champignons – 300 g
• carrots – 1 pc.
• large onion – 1 pc.
• vegetable oil – 5 tbsp. l.
• salt and black pepper - to taste
• tomato paste – 1 tbsp. l.
• cumin – 1 chip.
• water 100-150 ml – optional

Preparation

We wash the champignons, clean up any contamination and trim the stems. Grind the mushrooms into slices, not too thin, the smallest specimens can be left whole. Heat 2 tablespoons of oil in a frying pan and add the champignons.



Fry the mushrooms until fully cooked - over high heat, without a lid, stirring often. All the liquid should leave the pan, and the mushrooms themselves should brown. But under no circumstances allow them to burn, otherwise the dish will taste bitter. At the very end, add salt and pepper to taste, then pour them into a separate bowl and set aside. Is it possible not to fry mushrooms, but to add them raw to the cabbage? You can, but then the taste and consistency will be like boiled ones, and the dish will not receive a pronounced mushroom aroma.



While the mushrooms are frying, at the same time we chop the cabbage - as for pickling, that is, with long and oblong strips. Add a couple of pinches of salt and lightly knead with your hands so that the cabbage releases its own juice. Combine with carrots, chopped on a coarse grater, mix everything. Heat the frying pan until red hot (you can use the same one you used to fry the mushrooms, no need to wash it), pour in 3-4 tablespoons of vegetable oil and add a mound of cabbage.



Fry over high heat, without a lid, stirring frequently with a spatula so that our cabbage does not burn.



After 15-20 minutes, when the cabbage is browned (but do not let it burn, it should just become softer and acquire a pinkish tint, and noticeably decrease in volume), add the diced onion to the pan. There is no need to spare onions; the more of it, the tastier the dish will be in the end. Stir and continue frying for another 5-7 minutes, until the onion is soft.



Next, we take a sample - if the cabbage is a little hard (depending on the variety), then cover with a lid and simmer until soft, stirring from time to time, over medium heat. If it is already soft, then immediately add a spoonful of good tomato paste and a pinch of coriander. Continue cooking for another 1-2 minutes until the pasta browns.



Return the previously fried mushrooms to the pan with the stewed cabbage. If the cabbage is slightly dry, then add a little 100-150 ml of boiling water (optional). Adjust the amount of salt to taste and simmer for another 5 minutes, covering with a lid.



Cabbage stewed with champignons in tomato sauce turns out very tasty, juicy and aromatic. Let the dish sit under the lid for half an hour and serve. Equally tasty hot or cold.

Stewed cabbage with mushrooms and potatoes

Ingredients:

• white cabbage – 500 g
• potatoes – 300 g
• onions – 1 pc.
• carrots - 1 pc.
• champignons - 150 g
• tomato paste - 1 tbsp. l.
• sunflower oil – 5 tbsp. l.
• pepper and salt - to taste

Fry the mushrooms, cut into slices, over high heat, stirring until all the liquid leaves the pan, add salt and pepper to taste. Add tomato paste and about 30 ml of water, bring to a boil and remove from heat, set the mushrooms aside.

In a large frying pan, fry shredded cabbage mixed with grated carrots (you need to rub the cabbage with your hands with salt to release the juice), stir often so as not to burn. After about 15 minutes, as soon as the vegetables become soft, add potatoes, cut into small cubes, and diced onions. We continue to fry everything together for about 5-7 minutes over medium heat, without a lid.

At the final stage, when the potatoes and cabbage are almost ready, combine them with mushrooms in tomato sauce. Mix everything, adjust the amount of salt and spices to taste, cover with a lid and simmer until cooked over low heat. Before serving, sprinkle with chopped dill. Bon appetit!

Stewed cabbage with mushrooms and chicken

Another variation on how to deliciously stew cabbage is a recipe with potatoes and chicken. In terms of the number of ingredients and cooking technology, follow the above recipe, replacing the potatoes with 200 grams of chicken fillet.

Preparation

Cut the chicken fillet into medium-sized cubes and fry for 4-5 minutes until half cooked until golden brown. Next, add sliced ​​mushrooms to the meat, cook over high heat, stirring, evaporate all the liquid, add salt and pepper, then tomato paste and 50-70 ml of water. Bring to a boil, remove from the stove.

We cook cabbage and carrots separately from the meat and mushrooms (fry them in a frying pan), after 10-15 minutes we add onions to them, cook for another 7 minutes. At the final stage, when the vegetables are almost ready, combine them with chicken and mushrooms in tomato sauce. Test for salt and spices and simmer under a closed lid over low heat until fully cooked.

Stewed vegetables with mushrooms is a very tasty and healthy dish. Let's find out how to cook it!

Recipe for stewed vegetables with mushrooms

Ingredients:

• potatoes – 400 g;
• onion – 1 pc.;
• porcini mushrooms – 100 g;
• vegetable oil – 30 ml;
• flour – 10 g;
• tomato puree – 1 tbsp. spoon;
• bay leaf – 1 pc.;
• water – 100 ml;
• dill greens - optional;
• salt, pepper - to taste.

Preparation

Stewed vegetables with mushrooms in a slow cooker are prepared in the following way: first prepare all the ingredients. Boil the mushrooms, cool and cut into small slices. Finely chop the onion and sauté in vegetable oil. Then add flour, add tomato puree, stir well and sauté for another 5 minutes.

Next, pour in the mushroom broth and bring the sauce to a boil. Cut the potatoes into cubes, place them in the multicooker bowl and cook in oil in the “Frying” mode until half cooked. Pour the sauce over the potatoes, add mushrooms and bay leaves, salt and pepper to taste, and set the “Baking” program for 10 minutes. After the potatoes with mushrooms in the slow cooker are ready, sprinkle them with fresh herbs and serve immediately.

Vegetables stewed with mushrooms

Ingredients:

• butter – 50 g;
• bell pepper – 2 pcs.;
• onions - 2 pcs.;
• zucchini – 1 pc.;
• tomato – 2 pcs.;
• mushrooms – 300 g;
• mayonnaise – 100 ml;
• garlic – 3 cloves;
• eggplant – 1 pc.;
• greens are not for everybody;
• salt and pepper - to taste.

Preparation

We offer another recipe for how to cook stewed vegetables with mushrooms. Wash the zucchini, bell pepper, eggplant and tomato, cut into cubes and place in a saucepan. Fry the onions with chopped mushrooms and also transfer them to the pan. Add a little water, put a small piece of butter and put it on low heat.

As soon as everything boils, add a little and simmer for 30 minutes. At the very end, add the garlic squeezed out through a press and turn off the gas. Let the dish brew, add salt and pepper and serve.

You can do it using the same principle; your loved ones will be delighted.

Dear girls! Since you were looking for stewed champignons with vegetables, we will provide you with everything that interests you! In the column of recipes, which are located a little lower, it will not be difficult for you to see exactly it. It is worth noting that if you don’t find a recipe for stewing champignons with vegetables in the list below, then use the usual site search.

Products:
200 gr. stale bread
1-2 onions
400 g fresh mushrooms (we used champignons)
100 g sour cream
butter
hard cheese
salt

Cooking recipe:
1. Cut the bread into small slices, add salt and fry in oil until soft and golden brown.

2. In another frying pan, fry the onion in butter.
3. Wash the mushrooms, chop them and add them to the frying onions.

4. Then pour in 100 grams of sour cream.

5. Mix thoroughly, close the lid and...

You will need (products):
Chicken (breast can be used) - 800-1300 g
Butter - 100 g
Champignons – 200 gr
Onion – 50 gr
Bell pepper – 50 gr
Milk - 0.5 l

Cooking method (recipe):
1. Salt the prepared carcass, cut into portions, add seasonings to taste and fry.
2. Finely chop the mushrooms, cut the onions and peppers into rings. Place the chicken in a saucepan, sprinkle with chopped mushrooms and vegetables, pour in milk and simmer until tender over low heat. Serve with gravy...

Veal stew with mushrooms (video recipe)

Products:
0.5 kg veal pulp
150g champignons
100ml vegetable oil
150g onions
150ml white wine
200g tomatoes in their own juice
100g flour
Garlic
Butter
Salt, pepper, herbs

Cooking method:
Cut the veal into medium cubes.
Cut the onion into cubes
Wash champignons with flour to improve appearance
Finely chop the greens and garlic.
Mushrooms can be cut in half or not, depending on the time...

1 kg chicken, 400 g onions, 500 g champignons, 200 g butter, 500 g potatoes, 400 g sweet pepper, 300 g white wine, ground black pepper.

Rub the chicken with salt and pepper. Sauté chopped onions and peeled chopped champignons in oil, add a little water. Simmer until done. Fill the chicken with this mixture, sew it up, and fry on all sides in the remaining oil. After 15 minutes, add raw potatoes cut into slices and peppers cut into thin rings. Then pour in the wine, a little more water and simmer until done, pouring over the resulting sauce.

Ingredients:

300 grams of fresh champignons
6 potatoes
1 onion
1 carrot
parsley to taste
fresh dill to taste
ground black pepper to taste
salt to taste
sunflower oil for frying

Ingredients:

white bun

champignons - 200 grams

ham - 200 grams

sour cream or mayonnaise

greens - for decoration

Pasta "I want more"

Porridge "Assorted" with pumpkin and mushrooms

Pilaf "Sloth"

Fish "Night Fantasy"

We hope that the selection of recipes on the topic of stewing champignons with vegetables is exactly what you wanted to find. We will always be glad to see you!

Don't miss also:

With mushrooms, this is a tasty and healthy dish that can be prepared every day, including during church fasting. There are many options for preparing it: on the stove, in the oven, in a slow cooker, in pots. It could be cabbage with mushrooms, or many other delicious dishes. Recipes for preparing only some of them are presented in our article.

Vegetables with mushrooms stewed in pots

All the advantages of cooking are that most of the vitamins and minerals are retained in the products. Vegetables and mushrooms stewed in this way are not boiled, but simmered in their own juice. The dish turns out juicy and tender, with a rich vegetable taste.

To prepare it, you can take absolutely any vegetables. In our case, it will be white cabbage, champignons, potatoes (can be replaced with green beans), mini corn, onions, carrots, tomatoes and garlic. Before sending them, it is recommended to put them in cold water for 1 hour.

All ingredients for the dish are cut into cubes, onions and mushrooms are fried in vegetable oil until all the liquid has disappeared. Ripe tomatoes, at the rate of half a tomato per 1 pot, must be blanched, after making cross-shaped cuts.

Place the ingredients in a pot in layers and add a little water (about 100 ml). Then place the dish in the oven, preheated to 175 degrees. Vegetables with mushrooms stewed in pots will be ready in 35 minutes. 10 minutes before the end of cooking, add chopped garlic and herbs (optional).

Stewed vegetables with mushrooms: recipe for cooking in a slow cooker

Those cooked in a slow cooker are no less tasty and healthy. You can stew absolutely any vegetables together. The classic version is stewed with vegetables. The cooking time will be approximately 40 minutes, the mode is “Baking”.

First, all the vegetables according to the recipe are cut into cubes. Then the onions (100 g) and mushrooms (300 g) are pre-fried in the “Baking” mode until the liquid evaporates. After this, potatoes (400 g), carrots (150 g), zucchini (200 g) and other ingredients as desired are added. Lay out the vegetables in layers, cover the multicooker with a lid and simmer until done.

The taste of this dish can be made even more delicate if, before setting the desired multicooker mode, you add sour cream to it at the rate of 250 ml for the specified amount of food.

Vegetables with mushrooms in the sleeve

To prepare vegetables with mushrooms according to this recipe, you will need potatoes, carrots, onions, and eggplants. Cut the champignons into large pieces. It will be enough to divide the broccoli into inflorescences, and the eggplant must be salted in advance to remove the bitterness. After all the ingredients are prepared, they need to be combined together in one bowl, salted, mixed with vegetable oil (a little) and placed in a baking bag.

Vegetables with mushrooms stewed in a sleeve will be ready in 45 minutes. If desired, 10 minutes before the end of cooking, the bag can be cut to give the mushrooms a golden brown crust. Now the vegetables can be placed on a dish and served as a side dish for meat or fish.

Recipe for cabbage with mushrooms

Anyone who loves vegetarian cuisine will definitely love this recipe. A delicious dish can be prepared with champignons, fresh wild mushrooms, and dried mushrooms. White cabbage is used in the recipe. In addition, you will need onions, carrots, tomato paste (2 tablespoons), salt and spices.

At the very beginning of cooking, you need to sauté onions (200 g) in vegetable oil, then grated carrots (200 g) and mushrooms. Simmer everything together until the liquid has completely evaporated. After this you can add cabbage. You will need the same amount of mushrooms as mushrooms, that is, 0.5 kg each. Simmer vegetables and mushrooms for another 15 minutes. After a while, add tomato paste, salt and pepper the dish, and add a little water if necessary. The stewed cabbage will be ready in 15 minutes. It turns out equally tasty both hot and cold.

Cabbage with mushrooms according to the recipe proposed above can be not only vegetarian, but also meat, if you add boiled meat, as well as sausages or sausage. In this form, it will be served to the table not as a side dish, but as an independent dish.

Champignons in sour cream sauce - first recipe

• 500 g small or medium champignons
• 2 onions
• 3 cloves of garlic
• 1 cup sour cream
• 1 glass of water
• 2 tbsp. spoons of flour
• 3 tbsp. spoons of butter

Boil whole champignons in boiling salted water (cook for no more than 5 minutes). Sauté chopped onion and flour in oil until yellowish. Add sour cream, mix well and, stirring constantly, gradually pour in the mushroom broth. Bring the mixture to a boil, add salt and pepper to taste, add grated garlic. Place the champignons into the prepared sauce. It can be served either hot or cold.

Champignons in sour cream sauce - second recipe

• 0.5 kg champignons 3-4 tbsp. spoons of sour cream

Cut raw champignons into large slices and place in a frying pan without oil. They let out the juice and stew in this juice. When the juice has half boiled away, add a little butter, onions and salt. When the mushrooms begin to brown, pour sour cream over them and simmer for about 10 minutes. After this, you can serve.

Champignons in sour cream sauce - third recipe

• 250 g champignons
• 2 tbsp. spoons of butter
• 1 cup sour cream sauce
• 1-2 sprigs of greenery

Cut prepared, thoroughly washed fresh champignons into small slices and place in a deep plate, add butter or margarine, cover and place in the oven for 2-3 minutes. Stir, add sour cream sauce, lightly salt and bake for another 3-4 minutes. Before serving, sprinkle with finely chopped herbs.

Fried mushrooms with onions, garlic and carrots

1. cut: onion - into half rings, garlic - into slices, champignons - into thin slices (in profile), greens - finely;
2. cut the carrots into strips: into 3 parts across (pieces 4-5 cm long), then cut each lengthwise into slices, and the slices into thin sticks (straws);
3. Heat the oil in a frying pan, add the onion and garlic. Fry over medium heat until the first strong smell appears. Lightly salt it.
4. add carrots. Fry over low heat, stirring, until the carrots soften. Taste and add a little salt so that the carrots have time to soak in the salt;
5. add champignons to the pan. Fry for another 2-3 minutes. Taste and add salt to taste.
6. Sprinkle with herbs before serving.

Fried champignons with vegetables recipe - dishes from vegetables, mushrooms, eggs - main courses - recipes - delicious recipes

This dish with vegetables can serve as a second course, a side dish, or a hot appetizer. It is very suitable for nutrition during fasting. The dish is quite filling, very healthy and tasty. Cooking fried champignons is very easy and quick. I like that we fry them separately and they have a delicious, attractive appearance. If you are not preparing this dish during Lent, then it is very good to serve champignons with vegetables and sour cream.

Ingredients for fried champignons with vegetables:

• large champignons 500 g
• onion 1-2 pcs
• carrots 1-2 pcs
• salt, pepper to taste
• vegetable oil for frying vegetables

Method for preparing fried champignons with vegetables:

Chop the onions and carrots into small pieces and fry in vegetable oil for about 5 minutes until soft and transparent. Wash the mushrooms and cut into slices. Fry in vegetable oil until beautifully browned. Don't forget to salt and pepper the vegetables and mushrooms to taste. Bon appetit.

Fried mushrooms, 71 recipes / cook.ru

Fried mushrooms are one of the popular dishes of European cuisine, an excellent addition to both holiday and everyday menus. Champignons, porcini mushrooms, honey mushrooms, saffron milk caps, boletus mushrooms, and oyster mushrooms go well in frying. It is usually recommended to pre-cook the mushrooms until half cooked in salted water, and then drain them in a colander; You need to fry until the crust is formed. Fried mushrooms are prepared with vegetable ingredients (onions, carrots, zucchini, cauliflower, potatoes), with cracklings, baked in omelettes or on croutons, fried in batter and breadcrumbs. Traditionally, sour cream sauce is made for fried mushrooms, often with garlic, as well tomato sauce with ginger. Fried mushrooms are served as a cold appetizer, or as a main hot dish or side dish. Mushroom cutlets or stuffed mushrooms will serve as a culinary delight.

There are 71 recipes in the "Fried mushrooms" section

Lentil salad with vegetables and fried eggs - recipes on foodnex.ru

• For the knuckle
• Knuckle (lighter if possible) - not large 2 pcs.
• Garlic – 3-5 cloves
• For the brine:
• Pepper (black, allspice) – 10-15 peas
• Ginger (powder) – 1 tsp.
• Coriander – 1 tsp.
• Nutmeg - 1/2 tsp.
• Bay leaf - 5 pcs.
• Dry marjoram – 1-2 tsp.
• Cumin seeds - to taste (mine? tsp)
• Sour apples like Antonovka – 2-3 pcs.
• Beer (light) - about 3-4l
• Salt - 1 tbsp.
• For massage after marinating:
• Vegetable oil - 1-2 tbsp.
• Garlic - 3 cloves
• Salt - to taste
• Pepper (a mixture of black and allspice)
• For glazing:
• Honey - about 100g;
• Soy sauce - 40 ml;
• For Bohemian:
• White cabbage - 400g
• Sugar - 40g
• Salt - 10g
• Flour - 20g
• Cold brisket
• Onion-strength - 60g
• Cumin - to taste
• Vinegar – 1 tsp
• For bramboraks:
• Potatoes – 700g
• Wheat flour – 3-4 tbsp.
• Milk - ? glasses
• Eggs – 1 piece
• Garlic – 1 clove (not added)
• Vegetable oil
• Marjoram – 1 tsp.
• Salt to taste

Advice: you don't have one of the ingredients? Eliminate such recipes using the form on the left side of the screen!

Recipe for baked potatoes with champignons and vegetables (lenten version with vegetable oil) - mushroom dishes - culinary portal - recipes with photos, cake recipes, culinary recipes

Cooking time: 60 min.

Number of servings: 4

Ingredients:

Potatoes (I have 4 very decent tubers),

Mushrooms (2 large mushroom monsters),

Carrots (1 medium, sweet, homemade),

Onion (2 small heads),

Salt to taste

Vegetable oil (3-4 tablespoons),

Greens for serving and decoration

Preparation:

Now I'm hooked on potatoes and mushrooms. To be honest, we have reduced mushrooms in our diet to almost a minimum, but we really wanted to bake potatoes with champignons in a pan under foil. The seducing relatives fed me fried potatoes for the weekend (although the potatoes turned out to be more of a stew, but very tasty).

1. We cut the onion into thin pieces, plan the potatoes, cut the carrots, slice the champignons. It turns out that everything is cut into approximately the same thickness, into slices and circles.

2. In a bowl, mix everything with your hands (preferably clean ones, maybe with gloves, preferably not knitted or leather ones, but culinary gloves), mix and add salt. Mix well with your hands again and season with refined vegetable oil (I use the usual sunflower oil). You can even pour 5-6 spoons.

3. Line the mold with foil (you don’t have to line it, but the bottom of the mold got spoiled and I have to cover it), lay out a mixture of mushrooms, onions, potatoes, and carrots. Cover with foil on top (so that it comes out juicy and cooks well).

4. Place the pan in the oven (I have something between 180-200), bake for 45 minutes, then leave it in the oven. Although in 45 minutes usually 4 servings are ready.

5. Sprinkle with herbs. My husband eats everything with bread; they bought him a special flatbread.

Note:

The recipe contains only potatoes, mushrooms, onions, carrots, salt and vegetable oil. It turns out very tasty and juicy. We didn't even pepper or add any spices. Previously, we baked a similar dish, but with lean mayonnaise, but it contains preservatives and essentially consists of oil and starch, so we decided that regular vegetable oil would be enough. Indeed, that's enough.

Fried vegetables with mushrooms - culinary recipe

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Champignons. recipes for dishes with champignons. how to properly cook champignons. how to prepare dishes with champignons at home that are tastier than in a restaurant - useful tips from culinary experts. /recipes for culinary dishes: simple, tasty, homemade, lean. recipes from meat, poultry, fish and mushrooms. recipes for appetizers and salads. recipes for cakes, pies and pies. /women's opinion

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. mushrooms vary from 25 to 30 kcal per 100 grams, but thanks to fiber and proteins, they leave a feeling of fullness for a long time, therefore 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 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, 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: 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 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: 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 until 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 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 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.

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