Champignon appetizer: quick and tasty. Quick appetizer of champignons Cold appetizer of pickled mushrooms

Since ancient times, people have eaten mushrooms, carefully sorting them into edible and inedible. Wild mushrooms have a special aroma, but oyster mushrooms or champignons grown artificially are more accessible and safer. In Rus', various technologies for preparing mushrooms for future use flourished: drying, pickling, pickling and pickling. Canned mushrooms are still considered an excellent appetizer “with vodka”; From dried and fresh mushrooms you can make snacks that go well with less strong drinks. Mushrooms serve as an original filling for stuffing vegetables or poultry, for pies and pancakes, for casseroles and rolls. Mushroom caviar can be used for sandwiches, and mushroom jellied or shish kebab will decorate any prestigious buffet table.

There are 97 recipes in the "Mushroom Appetizers" section

Korean pickled oyster mushrooms with carrots

Pickled oyster mushrooms are a wonderful appetizer in themselves. By adding spicy Korean carrots to the mushrooms, we get a spicy, tasty dish for every day. The products listed in the recipe will make 5 servings. Infuse mushrooms with carrots for 2 to 12 hours...

Marinated champignons with dill seeds

Marinated champignons are an indispensable appetizer for the holiday table. In addition, pickled mushrooms are included in many winter salads that we prepare for the New Year, Christmas, Epiphany and other holidays. Marinated champignons with seeds...

Champignon mushroom skewers

In this mushroom kebabs recipe, I used regular mushrooms, although other mushrooms (large portobello or small porcini) would work just fine. The marinade for mushroom kebab is the simplest - soy sauce, vegetable oil and balm...

Champignons with garlic and wine Andalusian style

Juicy, with a bright garlic aroma and a slight wine sourness, Andalusian champignons are suitable as an appetizer or as an addition to any side dish. Due to the fact that only products of plant origin are used in the recipe, the dish...

Mushroom caviar from honey mushrooms for the winter

Mushroom caviar can be served as a side dish, used as a filling in pies, or simply spread on a slice of bread. In principle, this recipe is suitable for preparing stock for the winter, but you can fry a small amount of mushroom caviar from honey mushrooms and immediately...

Bruschetta with porcini mushrooms and cottage cheese

Porcini mushrooms are delicious in any form. I offer a simple recipe for bruschetta with porcini mushrooms and curd cheese, which perfectly combines a crispy slice of bread, lightly soaked in garlic, with a rich mushroom flavor softened by cheese. By the way, white hair...

Julienne with mushrooms

In Russian cuisine, the overseas word “julienne” usually refers to portioned hot appetizers that are baked with bechamel sauce. Mushroom julienne is served in small portioned cocotte pans with a long handle wrapped in a papillot. This is done...

Appetizer of dried shiitake mushrooms and Korean carrots in a slow cooker

Dry mushrooms are good because dishes from them can be prepared throughout the year, even in winter. Dried shiitakes are now available for sale. They are called Japanese wild mushrooms because shiitakes are similar to wild mushrooms, both in appearance and taste. Dry...

Profiteroles with porcini mushrooms and cheese

Snack profiteroles with porcini mushrooms and cheese are worthy of being served at the holiday table. By the way, the idea of mixing processed and curd cheeses for the filling arose by accident, but the result of the experiment was pleasing. It turned out that the cheeses in the mixture taste...

Sandwiches with mushroom caviar from russula

Before the mushroom season ends, I suggest preparing simple mushroom caviar from russula, which is suitable for sandwiches and as a side dish for meat or fish. Before frying mushrooms, they must be processed as described in the recipe. Nice...

Champignons stuffed with surimi meat VIČI “You can eat”

Want a recipe for a delicious and easy-to-prepare snack? This recipe for champignons stuffed with surimi VIČI “Lyubo is” is just one of those. All products for snacks are available in any store, and it will take no more than 3...

Sponge roll with chanterelles

Biscuit rolls don't have to be sweet at all. Here is a recipe for sponge roll with mushrooms. More precisely, with fried chanterelles and a layer of cream cheese and herbs. A slice of this mushroom roll snack can be eaten with tea or as a side dish...

Champignons in Korean

The recipe for Korean champignons will appeal to all lovers of savory snacks who do not want to wait a long time for the finished dish. In total, it takes 40 minutes to cook the mushrooms, including marinating time. In addition to pickled mushrooms, you can...

Pickled honey mushrooms

To prepare pickled mushrooms, it is better to choose small mushrooms. But if you only managed to get hold of overgrown mushrooms, you can pickle them too. You’ll just have to cut off the stems of these honey mushrooms almost completely and cut the caps in half. ...

Canned mushroom solyanka

For mushroom hodgepodge for the winter you will need not only mushrooms, but also 1 kg of carrots, onions and tomatoes, as well as 3 kg of cabbage. Solyanka is stewed in oil, and then placed in jars and covered with lids. Can also be eaten cold as a snack (salad...

Champignons are the most common mushrooms and, accordingly, the most commonly used ingredient for preparing many dishes. Soups, side dishes, salads, preparations, main courses and snacks can be prepared with champignons! This collection presents a selection of unique recipes for hot and cold champignon appetizers. "Parisian mushrooms" are beneficial for the functioning of the nervous system and help improve skin condition. They are rich in easily digestible protein.

Recipes in the collection: 16

Champignons can be used raw if they are in good presentation and small in size (and who are ripe for their fresh taste)!!! I made two types. If anyone doubts about raw mushrooms, then we do this - remove the stems of the mushrooms, lightly brown the caps on both sides in olive oil. Finely chop the mushroom stems with a knife and brown them the same way...

Carefully separate the champignon caps from the stems. Finely chop the onion and garlic, add dill, pepper and soy sauce, mix. Stuff the caps with a slide. Bake at 200*C on the top level of the oven for about 15 minutes (or until the onions begin to brown and liquid comes out of the mushrooms). Reduce the temperature to 150*C and bake the mushrooms on the lower...

Wash and dry the champignons, remove the stem and chop it finely. Brown the champignon caps in olive oil in a hot frying pan. Let the excess oil drip off by placing the mushrooms on a paper towel. Grate the carrots on a fine grater, cut the onion into cubes, put the garlic through a press, and the champignon legs - simmer and brown everything...

Cut out the stems of the mushrooms, take champagne slightly larger than medium size, clean the caps from the membranes, wipe very well with a paper towel. Heat a frying pan, pour oil, bring the oil until smoking, place the mushrooms caps down, fry for 2 minutes, turn over, fry on the other side, they should not release juice, but remain elastic, remove the mushrooms...

Clean the champignons, wipe with a damp cloth and remove the stems, which can then be used to prepare soup. Peel the garlic and onion and chop finely. Finely chop the greens. Mix butter with garlic, onion, herbs, salt and freshly ground pepper. Fill the champignon caps with butter and herbs and place them in a disposable...

1. Wash the mushrooms, cut large ones in half, place in a saucepan, add water, salt well and cook for 10 minutes. 2. Peel the onion, chop coarsely and fry in a frying pan with all the oil until golden brown. 3. Drain the water from the mushrooms and pour hot oil over them from frying the onions (remove the onions first). 4. Add all the spices, vinegar,...

I used my own homemade champignons, but this time I added 3 times more mustard seeds - 25 grams. I marinated small champignons, cut lengthwise into 2-4 pieces. Place the mushrooms in a sieve, select the peppercorns, garlic and other spices, and leave the mustard seeds. Place the corn in a sieve as well. Finely chop the onion, fry...

1. Finely chop the onion and fry in vegetable oil. 2. Grate the champignons on a medium grater, add to the onion. Fry. 3. While the mushrooms are cooling, cut the eggs into 2 halves lengthwise and remove the yolks. 4. Add chopped parsley, egg yolks, mayonnaise, black pepper, and salt to the cooled mushrooms. Grind with a blender. 5. Fill the egg boats...

1. Clean the champignons, remove the stem. 2. Grease the baking dish with oil. 3. Place the mushrooms in the mold, caps down. 4. Break one egg into each cap and put a piece of butter. 5. Place in the oven for 15-20 minutes at 180°.

1. Wash the champignons well. 2. Place in a plastic bag. 3. Add soy sauce, olive oil, balsamic vinegar, lemon juice, salt, pepper and sesame seeds. 4. Inflate the bag, tie it and shake the mushrooms well. Leave for 20 minutes to soak in the marinade. 5. After 20 minutes, place the mushrooms on wooden skewers and bake...

Salt the minced meat to taste, add soy sauce and let stand for 10-15 minutes. Remove the stems from the mushrooms and chop them finely. Fry the caps whole in vegetable oil, adding a little salt. Fry the minced meat and mushroom stems. Cool the mushrooms and grind the minced meat in a blender. We cut the cheese into small pieces, stuff the mushroom caps with minced meat. Place on skewers...

1. Place crackers in a blender. 2. Grind into crumbs. 3. Grate the cheese on a fine grater. 4. Add cracker crumbs (50 gr.), mix. 5. Grate the boiled eggs on a fine grater and mix. 6. Then add sour cream and knead the cheese mixture thoroughly. Then use your hands to form cakes from the resulting mass, placing a mushroom in the center....

Wash the champignons and dry them. Peel the onion, wash it and chop it finely. First fry the onion in olive oil until golden, crush the garlic clove. Add mushrooms, fry mushrooms until excess moisture disappears. Discard the garlic. Add soy sauce and pepper. If necessary, add salt to taste. Heat the cream in a saucepan, add...

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Mushroom appetizer will suit any table. It can be eaten both hot and cold. The dish is perfect for a children's table. Mushrooms will go well with chicken, potatoes, and can also be eaten as a main dish by adding sour cream sauce. Mushroom hedgehog is an original presentation of a fairly easy-to-prepare dish. Absolutely any mushrooms will do, it can be wild mushrooms that you or your loved ones have recently picked, but store-bought champignons will also work. If you want to surprise your guests, then this recipe is for you!

Mushroom julienne according to this recipe was served in every Soviet restaurant and was one of the favorite hot appetizers. It is really very tasty and will delight all family members. For those who have forgotten how mushroom julienne was made in the Soviet Union - this recipe. Mushroom julienne is a wonderful dish not only for the holiday table, but also on weekdays it will brighten up your everyday table.

Each season has its own traditional categories of dishes. At the beginning of autumn, dishes made from bell peppers, cauliflower and, of course, mushrooms are extremely popular. This appetizer looks very attractive on a holiday table. The combination of steamed cauliflower and fried champignons is very beneficial and interesting. After all, there are more benefits and vitamins, but the taste - you can’t immediately understand what is included in the amazingly tasty filling. Be sure to try it!

Tartlets have been known since the ancient times of Ancient Rome, when not a single feast took place without them. As you know, the ancient Romans were very fond of crazy feasts, which often dragged on for days, or even weeks. Tartlets - small baskets of dough with filling - were perfect for such celebrations. The tartlets could be eaten with the filling, and the dishes remained clean. In addition, the baskets were very small (up to 10 cm in diameter), so they could serve a large number of guests without wasting too much food. The tartlets could be filled with any filling - meat and liver pates, fish, vegetable salads. With any filling, this dish has always been popular. True, at that time it was called pate, not tartlet. Several centuries later, the dish appeared and became popular in France, and here it was given the modern name “tartlet,” which translated means a small pie. French chefs have made this dish even more varied. For the baskets they used puff pastry, yeast dough, unleavened dough, cheese, and potatoes. They were baked separately or together with the filling. By the way, it was the French who came up with the idea of filling puff pastry baskets with fruits and berries. Tartlets were served as a snack in expensive restaurants. Nowadays, tartlets are no less popular than in the times of Ancient Rome. They are served at buffets, and at festive tables they are the first to be snapped up. I suggest making potato tartlets stuffed with mushrooms.

The long-awaited New Year is coming soon, which will surely bring us all a lot of joy, happiness and sincere smiles. We all know that in order to celebrate this holiday with dignity, we need to be properly prepared. This also applies to the New Year's table. That is why today I offer a recipe for pickled champignons, which will be an excellent appetizer for the holiday table.

If you are an avid mushroom picker, then you will definitely need the recipe for pickled butter, which you will find on this site. After all, boletus mushrooms are the most delicious mushrooms that can be purchased in stores for the holiday table. But you will be the most cunning of all, since you will have jars with personally collected boletus hidden in your bins!

Champignons have been prepared for many thousands of years and never lose their popularity. They can be called a delicacy, as they are always present on the holiday table and beyond. Today they are used in a variety of recipes: in salads, stuffed with them into other foods, stuffed, pickled, stewed, fried, etc. This list goes on and on. But more and more often they are fried, and in the end they also turn out to be a decent dish. And fried champignons according to this recipe are very, very tasty, they can be compared to pieces of meat. All the spices simply create an extravaganza of taste.

Tartlets made from unleavened shortbread dough with a salad of wild mushrooms, chicken and cheese. Great for a holiday appetizer or Sunday family lunch. I added sunflower seeds to the dough; you can decorate the tartlets with olives, herbs or some small details - canned corn, green peas or beans.

Nowadays, snacks made from Armenian lavash are very popular. After all, they are prepared quite simply, and at the same time they turn out very tender and tasty. Plus, you can choose your favorite ingredients. These snails can be cooked with eggs, salmon or salmon, sausage, cheese and even potatoes. In our family we love to cook snails with ham and mushrooms. If you also love these ingredients, then be sure to cook snails according to this recipe.

Champignons are mushrooms that are available to us throughout the year. You can prepare many delicious dishes from them. Below you will find recipes for appetizers made from fresh, pickled and baked champignons.

Champignon appetizer in the oven

Ingredients:

champignons – 500 g;
hard cheese – 150 g;
mayonnaise – 3 tbsp. spoons;
garlic – 2-3 cloves;
butter – 25 g.

Preparation

Wash the champignons thoroughly and cut off the stems as close to the cap as possible. Place the mushrooms in a baking dish, cap side down, pressing them tightly together, as they will become smaller during baking. Place a piece of butter in each mushroom cap. For the filling, grate the hard cheese on a fine grater, add the garlic passed through a press and mix. Stuff the caps with filling and bake at 180 degrees for about 20 minutes. That’s it, the appetizer of champignons with cheese is ready, you can serve it either hot or cold.

Mushroom champignon appetizer

Ingredients:

champignons – 0.5 kg;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 3 cloves;
vegetable oil – 70 ml;
salt, ground black pepper.

Preparation

Wash the mushrooms and cut into arbitrary pieces. Cut the onion into cubes and grate the carrots. Heat half the vegetable oil in a frying pan and fry the vegetables in it until tender over low heat. Then transfer them to the bowl of a blender or food processor. Pour the rest of the oil into the pan and fry the champignons. We also then transfer them to the onions and carrots and chop them. put it back in the frying pan, add salt and pepper to taste, add chopped garlic, salt and pepper to taste, mix and simmer for about 5 minutes over low heat.

Fresh champignon appetizer

Ingredients:

champignons – 300 g;
sweet pepper – 200 g;
onions – 200 g;
mushroom soy sauce - 1 tbsp. spoon;
salt, Italian herbs, paprika, oregano - to taste;
vinegar - 1 tbsp. spoon;
vegetable oil – 2 tbsp. spoons.

Preparation

Wash the champignons thoroughly and cut off the stems. If the mushrooms are small, leave them whole; if they are large, cut them into pieces. Cut the sweet pepper into half rings. It is advisable to take peppers of different colors, then the salad will come out bright and beautiful. We also cut the onion into half rings. Combine all the ingredients, add soy sauce, spices and mix. Mix vinegar with vegetable oil, pour the mixture over the appetizer with champignons, put it in the refrigerator for about 1 hour, then mix and serve.

Appetizer “Stuffed Champignons”

Ingredients:

large champignons – 4 pcs.;
boiled frozen shrimp – 100 g;
sour cream 25% fat - 1 tbsp. spoon;
red caviar – 1 tbsp. spoon;
grated hard cheese – 1 tbsp. spoon;
green onion - to taste;
vegetable oil – 15 ml;
butter – 40 g;
salt, pepper - to taste.

Preparation

Cut off the stems of the champignons. Melt butter in a frying pan, pour in vegetable oil, add chopped mushroom stems, green onions, shrimp and fry, add salt and pepper to taste. Stuff the mushroom caps with the resulting filling, sprinkle with grated cheese and bake at 200 degrees for 15 minutes. Decorate the finished stuffed champignons with red caviar.

Appetizer of marinated champignons

Ingredients:

Preparation

Boil whole champignons in salted water until tender, and then cool. Cut the onion into rings, pepper into cubes. For the marinade, mix vegetable oil, vinegar, chopped garlic, sugar and 200 g of mushroom broth. Place the boiled champignons in a jar, fill with marinade and put in the refrigerator for at least 12 hours. Place the finished marinated champignons in a salad bowl and sprinkle chopped parsley on top.

Quick snack with mushrooms

Ingredients:

0.5 kg of fresh medium-sized champignons;
100 ml vegetable oil;
50 ml 3-4% apple cider vinegar;
1 tsp. salt;
0.5 tsp. black pepper;
0.5 tsp. ground coriander;
0.5 tsp. sesame;
2-3 cloves of garlic;
1.5 tsp. red hot pepper.

Cooking method:

Wash the mushrooms, dry them with a napkin, and cut them into slices.
Mix seasonings, salt. Cut the garlic into slices. Add vinegar. Stir well.
Mix the chopped mushrooms with the seasoning mixture.
Bring the oil to a boil, distribute it evenly over all the mushrooms in a thin stream, while stirring gently. Leave for 10-15 minutes to cool and serve.
You can leave the mushrooms in the refrigerator - the longer the appetizer waits for its turn, the more the mushrooms will turn from semi-fresh to pickled.

Tartlets with champignons

Ingredients:

ready-made tartlets (mine 5cm internal diameter, 20 pcs.)
champignon mushrooms 1 kg.
onion 1 pc.
cheese 150-200 gr.
cream (non-fat) about 1/2 cup
dried basil (quantity to your taste)
vegetable oil for frying

Cooking method:

Wash the mushrooms and cut into small cubes. Chop the onion as finely as you can. Heat vegetable oil in a frying pan, fry the onion until transparent, add the mushrooms and fry until the liquid from the mushrooms has evaporated.
Salt and add basil. Add cream (so that it covers two-thirds of the mushrooms) and simmer until the mushrooms are slightly creamy. Cool the mushrooms.
Grate the cheese and add to the mushrooms, mix everything together. Preheat the oven. Fill each tartlet with mushrooms and bake in the oven until the cheese turns golden brown.

Appetizer with champignons

Ingredients:

champignons 0.5 kg
onion 2 pcs
vegetable oil for frying 100 ml
cheese 100 gr
ground black pepper

Cooking method:

Clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.
Chop two large onions and mushrooms
Heat vegetable oil in a frying pan and fry the onion in it.
Add mushrooms and fry along with onions. Stir and be careful not to burn.
In about 20 minutes the mushrooms will be ready. Salt and pepper them, stir, transfer to a bowl and cool.
Be careful with salt, because... There will be cheese added to this dish!
Grate the cheese on a fine grater. I used Parmesan, it is hard and distributes well in the mushroom mass when stirred.
Set aside 1 tablespoon cheese to sprinkle on top of tartlets.
Mix cooled mushrooms with grated cheese.
Fill the tartlets with the cheese and mushroom mixture.
Sprinkle cheese on top. This is a ready-made appetizer and the tartlets can be served in this form.
If you want to take this snack to a picnic or to the office, put the mushrooms in a container for transportation and place them in tartlets on the spot.
In just 5 minutes, this cold appetizer can be turned into a hot one - place the tartlets sprinkled with cheese under the grill or in the microwave.
Tartlets can be filled with champignon julienne.

Tartlets with mushrooms and cheese

Ingredients:

Russian cheese - 20 gr.
Dill - 5 gr.
Mayonnaise - 7 gr.
Canned champignons - 200 gr.
Tartlets (12 pcs.) - 240 gr.
Carrots - 25 gr.
Onion - 40 gr.
Sunflower oil - 20 gr.
Salt - 2 gr.

Cooking method:

Chop the onion and grate the carrots.
In a preheated frying pan with sunflower oil, fry the onions and carrots until golden brown.
Place the fried onions and carrots in a deep container. Place the champignons in a frying pan and fry with the lid closed for 10-15 minutes over low heat.
Place the mushrooms in a container with the onions and carrots and chop with a blender.
Grate the cheese, finely chop the dill.
Add half the chopped herbs, cheese, mayonnaise, and salt to the cooled and refried mushrooms.
Place the mixture into tartlets and sprinkle with dill.
The appetizer must be served immediately so that the tartlets do not have time to lose their crispy taste.

Cheese must be added to cooled mushrooms and overcooked, otherwise it will melt. The appetizer goes well with white and red wine, champagne and alcoholic cocktails.

Julienne with mushrooms and cream

Julienne can be made in different ways. The filling for it can also be made from mayonnaise, sour cream, cream, or prepare bechamel sauce. In the classic version, cream is used. I suggest you try this delicious snack.

Ingredients:

fresh mushrooms (usually champignons) - 400 gr.
chicken fillet - one breast
onions - 1 pc.
hard cheese - 100 gr.
wheat flour - 1 tbsp. l.
cream 20-22% - 400 ml
salt, ground black pepper, allspice - to taste

Cooking method:

Wash the chicken breast, cover with cold water and cook. When the water boils, skim off any foam that has formed, reduce the heat, and add salt. After 10 minutes, add a few peas of allspice to the chicken, you will get a very pleasant aroma. Cook the chicken for a total of 20 minutes after the water boils.
While the chicken is cooking, prepare the mushrooms. Wash and peel the champignons (remove the skin from the cap). Cut the mushrooms into fairly large pieces. Peel the onion and cut into small cubes. Heat vegetable oil in a frying pan and fry the onion until soft (about 2 minutes). Add chopped mushrooms to the onion and stir.
The mushrooms will release water, you need to fry until the water has evaporated, after which the mushrooms will brown a little. This will take about 10-15 minutes. Finally, salt the mushrooms. If you add salt at the beginning, the mushrooms will become very dehydrated and dry.
Once the chicken is cooked, shred it into fibers. It's best to do this using two forks because the chicken is still hot.
When the champignons are lightly browned, add flour to them, stir and fry for another minute and a half.
It's time to add cream to the mushrooms. Pour in the cream and stir. Simmer the mushrooms with the cream over medium heat, stirring until the cream begins to thicken. Add the chopped chicken to the mushrooms, stir. The basis for the julienne is ready. You can place it in cocotte makers or pots.
When all the molds are filled, grate the cheese on a coarse grater and place on top of the base.
Place the julienne in a preheated oven to 200 degrees. It’s good if you also have the “grill” mode on, so you’ll get a delicious cheese crust faster. We put the dish in the oven only so that the cheese melts. The rest of the ingredients are already ready. Determine readiness visually by the browned cheese.

Julienne in tartlets with champignons

Julienne in tartlets is a familiar dish with an unusual presentation. You need to eat it directly with a “plate”, which is a basket of dough. This hearty, delicious appetizer with a golden crust is suitable as a snack and complements the main dishes of the holiday table.

Ingredients:

chicken fillet – 250 g;
champignons – 200 g;
cream (20%) – 200 g;
hard cheese – 150 g;
flour – 1 tablespoon;
onion – 1 pc.;
ready-made shortcrust pastry tartlets - 20;
salt and pepper to taste.

Cooking method:

Boil the chicken fillet and cool.
Cut the champignons into small pieces. In this case, you can use both fresh (pre-wash and peel) and pickled mushrooms.
Grate the cheese on a coarse grater.
Heat a small amount of vegetable oil in a frying pan and fry the onions in it first, and then the champignons (if fresh mushrooms are used).
Cut the cooled chicken fillet into cubes and add to the rest of the ingredients in the pan.
Heat the cream and dilute it with the chicken broth in which the fillet was cooked (about 50 ml). Also pour the resulting mixture into the frying pan and leave everything to simmer over chalked heat until the liquid is reduced by approximately half. Season to taste and add flour, stirring constantly. In half a minute the julienne will be ready.
The julienne is placed in ready-made tartlets, sprinkled with grated cheese on top and baked in the oven at 200 degrees until golden brown.

Profiteroles with mushrooms

Ingredients:

For the test:

butter - 100 g
eggs - 5 pcs.
water - 125 ml
milk (2.5%) - 125 ml
flour - 150 g
sugar - 8 g
salt - 10 g

For the filling:

porcini mushrooms - 300 g
milk mushrooms - 300 g
butter - 60 g
feta cheese - 500 g
parsley - 5 sprigs
ground black pepper - 3 g

Cooking method:

Knead the dough: mix water, milk, butter, salt and sugar. Bring to a boil, add flour, cook, stirring constantly, for 30 seconds.
Remove from heat, continue stirring the mixture for 30 seconds, turn onto the stove and keep on fire for another half a minute, stirring. Then cool the dough for 5 minutes. and add eggs one at a time at intervals of 10 seconds.
Using a pastry bag, place portions of dough onto a parchment-lined baking sheet. Brush the tops with water. Bake for 10 minutes. at a temperature of 210oC. Then reduce the temperature to 175oC and bake for another 20 minutes. Leave the finished profiteroles in the oven with the door ajar for 5 minutes.
For the filling, cut the boiled mushrooms into cubes and fry in butter for 10 minutes. Divide the cheese blended into two parts. Add chopped herbs to one, and fried mushrooms and ground black pepper to the other.
Cut off the top of the profiteroles, add the filling with mushrooms, then, using a pastry bag, place the cheese and herbs in the shape of a flower. Cover the filling with the cut top.

Snack profiteroles with champignons

For profiteroles:

butter - 100 g;
water - 1 glass;
flour - 1 glass;
eggs - 5 pcs;

For the filling:

champignons - 800 gr;
onion - 2 pcs;
cream 22% - 500 ml;
vegetable oil - 3 tbsp;
salt.

Cooking method:

Pour water into a saucepan, cut the butter into large cubes and place in the water. We put it on the fire, we need to bring it to a boil.
As soon as it boils, pour the flour into the pan and immediately pull the pan off the heat. Mix vigorously. It turns out that this is the mass.
Next, we beat in the eggs one at a time and after each stir until smooth. As a result, we will get this smooth mass.
Preheat the oven in convection mode to 200 degrees. Line a cold baking sheet with baking paper. We didn't have it, we took foil - but it's worse.
Using a tablespoon (2/3 tablespoon) we “plant” the cakes at a considerable distance from each other (they expand greatly during baking). Place in the oven for half an hour. Don't open!
Wash the mushrooms. Finely chop the onion. Cut the mushrooms into cubes. Heat vegetable oil in a frying pan and add onions to it. Saute for 3 minutes over medium heat, stir.
Then we add the mushrooms there, fry for about 5 minutes. Then pour in the cream, bring to a boil, and add salt. Simmer over low heat for another 5 minutes.
Remove the finished buns from the oven. Immediately peel them off from the foil (later it will be impossible to do this). They come off the paper easier.
Using a sharp knife, cut the bun lengthwise and put the filling inside. Cover with a “lid” of dough.

Puff pastry envelopes

Ingredients:

puff pastry – 1 pack (my pack contains 6 sheets).
champignons – 0.5 kg (or other mushrooms)
onions – 2 pcs.
butter – 1 tbsp. l.
cheese – 100-200 g
green onion optional
egg – 1 pc. (yolk for greasing)
flour – 1-2 tbsp. l.
salt - to taste

Cooking method:

We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding salt to taste. Whatever filling you choose, it is better to fry it a little.
The vegetables will shrink in size and release some water. This way your envelopes will not become flat after baking, and the filling will not be too “wet”.
We defrost the dough sheets (after taking them out of the refrigerator), cut them into squares, add a little flour, and roll out each square separately. If you add too much flour, it will not stick together well. It is also not advisable for the dough to “wait” for a long time for the filling. It weathers and dries quite quickly.
Place the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be molded so that we get an envelope.
You can use different products and any combination of them as filling. For example, finely chopped cheese and green onions. Another option is ham, cheese and bell peppers:
Place the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.
Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. This takes 20-25 minutes.

Appetizer with champignons

Ingredients:

Puff pastry - 1 piece (packing)
Butter - 100 grams
Champignons - 4 Cups
Garlic - 4 cloves
Dry white wine - 1/2 Cup
Grated Parmesan - 1/3 Cup

Cooking method:

Chop the champignons (not very finely).
Melt the butter in a frying pan, add garlic and fry a little over low heat.
Then turn up the heat, add champignons to the garlic, stir, add salt and pour in wine.
Simmer the champignons until all the liquid has evaporated.
Before working with the dough, you need to defrost it.
Cut the dough layer into 4 equal parts and lightly grease it with oil. Place the filling in the middle of each square.
Sprinkle grated Parmesan cheese over the filling
We collect the square into a knot.
Place on a greased baking sheet and bake in the oven at 200 degrees for 15 minutes.

Mushroom balls in puff pastry

Ingredients:

puff pastry without yeast 500 g
potatoes 5 pcs.
onions 2 pcs.
hard cheese 100 g
mushrooms (dried forest or fresh champignons) 200 g
chicken eggs 2 pcs.
refined vegetable oil 2 tbsp. l.
fresh parsley 1 small bunch
ground black pepper0.5 tsp.
Provençal herbs 1 tsp.
fine salt to taste

Cooking method:

Since we already have the puff pastry ready, we need to prepare the filling for the mushroom balls. First, thoroughly wash and peel the potatoes. Fill the prepared root vegetables with cold water.
Then put the pan with vegetables on medium heat and wait until the water starts to boil. Using a slotted spoon, remove the foam, then add salt to the water. Boil the potatoes for 15-20 minutes after boiling.
Cooking time directly depends on the variety and size of the root vegetable. If you have potatoes of different sizes, then large tubers can be cut in half so that all the vegetables are cooked at the same time.
When the potatoes are cooked and soft, carefully drain the water from them. Let the root vegetables cool to room temperature. Then cut the potatoes into small cubes.
Peel and wash both onions. Cut the onion into small cubes.
Heat a few tablespoons of refined vegetable oil in a deep non-stick frying pan. I used sunflower oil, olive or corn oil would also work. Place the chopped white onion in the pan and fry it until it becomes transparent.
Now let's take care of the mushrooms. To prepare mushroom balls, you can use dry forest mushrooms or fresh champignons.
Dry mushrooms must first be soaked in warm purified water for one hour. Then they need to be squeezed out of excess moisture and cut into medium-sized pieces. We will wash and clean the champignons if necessary. Cut the mushrooms into small pieces.
When the onion in the pan becomes soft, add chopped mushrooms to it. Stirring occasionally, continue to fry the ingredients until all the liquid evaporates.
Salt and pepper the vegetables to taste and remove the pan from the heat. Transfer the finished mixture into a dry bowl, in which we will mix the filling for the mushroom balls. Grind a piece of hard cheese on a grater, as required by the recipe.
When the mushrooms and onions have cooled a little, add grated cheese to them so that it does not melt.
Wash and dry the parsley. Additionally, you can add dill or cilantro. Finely chop the parsley and add it to the bowl with other products. Next, add chopped boiled potatoes to the rest of the ingredients.
Add some Provençal herbs to the mixture and mix everything thoroughly. If desired, you can omit the spices or use other spices, such as nutmeg or dried basil. We will definitely try the finished filling and, if necessary, add a little more salt or spices.
Pre-defrost the finished dough at room temperature, as indicated in the instructions on the package. Sprinkle the work surface with flour and roll out the yeast-free dough into a layer 3 millimeters thick. Using a knife, cut the dough into rectangles (mine are about 10 by 15 centimeters).
In a separate bowl, beat two chicken eggs. Using a special pastry brush, brush each rectangle of dough with beaten egg.
Then place about one and a half tablespoons of filling diagonally on each piece, as in the photo. First, fold the top edge of the dough over the filling. Then we fold the bottom edge of the dough, forming the product in the form of a bag.
Fold the edge of the dough back and pinch the edge a little. Place the prepared bags with filling on a baking sheet lined with baking paper. Brush the baked goods with beaten egg so that the baked goods turn out rosy and golden. Place the baking sheet in the preheated oven. We will bake the cookies for 15-20 minutes at 200 degrees. When they are golden, carefully remove them from the oven and transfer them to a plate. I got 16 products.
Ready-made, aromatic baked goods are best served warm, immediately after cooking. Alternatively, the cooled mushroom filled balls can be heated in the microwave, then they will be as freshly baked.

Champignon appetizer

Ingredients:

Champignons - 24 pieces
Minced turkey - 450 grams
Garlic - 1 clove
Green onions - 1 bunch
Breadcrumbs - 1/3 Cup
Soy sauce - 3 tbsp. spoons
Ginger root - To taste
Protein - 1 piece
Chili flakes - To taste

Cooking method:

Wash the mushrooms, cut off the stem, then chop. Heat a frying pan with vegetable oil. Add mushrooms, add ground turkey and stir. Read more:
Peel the garlic, pass it through a press and add to the pan.
In a separate bowl, combine breadcrumbs, chopped scallions, soy sauce (2 tablespoons), finely grated 1 inch ginger root, egg white and 1/8 teaspoon red pepper flakes.
Add everything to the pan and mix well.
Peel and wash the mushroom caps, pour the remaining soy sauce over them. Add about 2 teaspoons of filling.
Place the mushrooms on a baking sheet and place in an oven preheated to 160 degrees, bake for 10-20 minutes (depending on the size of the caps).
Place the finished appetizer on a plate and serve already cooled.