Dishes from champignons. How to cook fresh mushrooms.

Today we, our dear readers, continue our conversation about champignons, these wonderful and truly versatile mushrooms. We will tell you how to cook fresh champignons, and also tell you one interesting thing: champignons can be eaten raw. Surprised? But this is actually so. And each of you without much difficulty will be able to cook a new wonderful treat. We are sure that you will like the recipes of fresh champignon dishes. Moreover, they have already been tested by far more than one person. Let's start, perhaps.

First, we present to you a few interesting ways making sandwiches with raw champignons. They will become great snack to any table: home, festive, and even as a snack to work, you can take it with you. In general, they turn out to be truly universal.

With mushrooms and bell pepper

Ingredients:

champignons;
black bread;
bell pepper;
mayonnaise;
mushroom seasoning.

Cooking:

We cut the bread. It can be rectangular or triangular pieces, you choose.
Gently grease each piece with mayonnaise. You should not overdo it with it, otherwise the dish will turn out to be too sour, and the taste of mushrooms will simply be interrupted.
We cut the mushrooms into thin slices and spread them on the bread so as to cover its entire surface.
Sprinkle a little mushroom seasoning (choose it according to your own taste), and put thinly sliced bell pepper on top. If it is of different colors, sandwiches will turn out not only very tasty, but also beautiful, which, you see, is important in cooking.

How long do these sandwiches take to make? According to our calculations, no longer than 25 minutes.

With mushrooms and tomato

Ingredients:

raw mushrooms;
butter;
tomato;
wheat bread;
parsley;
lemon juice.

Cooking:

Carefully cut fresh White bread and smear with oil. It's better if it's good butter"traditional sweet".
We cut the tomato into thin circles. We cut each of them again. I put it on bread.
Grind fresh champignons and sprinkle them with lemon juice. Lay the mushroom slices on top of the tomatoes.
Top with fresh parsley. It will add a fragrant smell and taste to the appetizer. Wonderful champignon sandwiches are ready to serve!

With mushrooms and melted cheese

And another version of sandwiches - with melted cheese and garlic. We again invite you to prepare raw champignons.

Ingredients:

champignons;
White bread;
processed cheese;
garlic;
dill greens;
mayonnaise;
vegetable oil.

Cooking:

Sliced wheat bread fry in preheated oil in a frying pan until golden brown. Do not overcook - coals are absolutely useless to us.
When the bread has cooled a little, grease it with melted cheese. We are waiting for the code to spread a little.
Mushrooms cut into thin slices and put on bread. Carefully and evenly.
Chopped garlic using a special press or garlic press, mix with mayonnaise and gently grease the mushrooms with it.
Place small sprigs of dill on top. They will make sandwiches more beautiful and fragrant. And now the snack is ready!

We hope that you will implement these recipes in the near future.

Mushroom salad with ham, olives and cheese

Next appetizer from raw mushrooms- It's a salad. How to cook it right - we will tell right now. To be more precise, mushroom salad with ham, olives and cheese. Quite filling and light at the same time. Delicious and unusual. Cooking fresh champignons is a pleasant thing. Quickly and without much difficulty.

Ingredients:

mushrooms - 250 gr.;
ham - 200 gr.;
boiled chicken egg - 1 pc.;
cheese - 150 gr.;
onion - 1 pc.;
lettuce leaves - 150 gr.;
olives - a few pieces;
mustard seeds - 1 tbsp. a spoon;
lemon juice - 1.5 tbsp. spoons;
salt;
ground black pepper.

Cooking:

Wash mushrooms, chop and add a little lemon juice.
Cut the ham into thin strips.
Three cheese on a coarse grater.
Grind the egg with an egg cutter or, if it is not at hand, with a knife.
At the bottom of the dish, where our dish will be, lay out lettuce leaves.
We put ham, mushrooms, eggs on them, sprinkle with cheese.
Fry the chopped onion in a pan and also add to the salad.
Top with chopped olives.
Mix the rest of the lemon juice, salt, mustard and pepper. Pour dressing over salad. Let it brew for about 10-15 minutes. After this time, the treat can be served on the table. It is original and spicy, will not leave anyone indifferent.

By the way, a similar salad can be prepared according to the recipe with.

Mushrooms with shrimps

And one more recipe for today - an appetizer of raw champignons with shrimp and avocado. it unusual dish will become a real business card of your table. Cooking is not very difficult, but it will require you to be careful. Let's start cooking.

Ingredients:

raw champignons (caps) a few pieces;
avocado - 2 pcs.;
lemon juice - 3 tbsp. spoons;
unsweetened yogurt - 50 gr.;
soy sauce- 3 tbsp. spoons;
shrimp - as much as mushrooms;
allspice;
vegetable oil - 2 tbsp. spoons;
salt;
pepper;
greens.

Cooking:

Wash and clean mushroom caps.
Mix oil and soy sauce. Lubricate the caps from the inside with the resulting mixture. Within half an hour they should insist.
Peel and cut avocado small pieces, then mash with a fork until pureed. Sprinkle it with lemon juice.
Mix yogurt with pepper and salt. We also add avocado "gruel" to this.
We put the resulting mass in hats.
Gently press the peeled and boiled shrimp into the avocado-yogurt mixture.
We decorate with greenery. The appetizer is original and very tasty. And the combination of mushrooms and shrimp is just fantastic!

Can you eat raw store-bought mushrooms?

Many of us have a question, is it possible to eat raw champignons from the store? Wherever you buy mushrooms, you need to be sure of their quality.

Take note of one important advice: experts advise, if this does not interfere with the taste of the dish, always use lemon juice with raw mushrooms.

Delicious champignon mushrooms do not need to be collected in the forest, they can be grown in a home greenhouse and get the basis for delicious soups, diet casseroles and others delicious meals with mushrooms. But since these mushrooms are quite capricious in cooking, you should know the basic rules for cooking champignons and the technology for their heat treatment. We bring to your attention instructions on how to cook champignons so that they turn out tasty and juicy.

How to cook fresh champignons

Before cooking, fresh champignons should be prepared, for this you should remove the darkened skin from them and, if necessary, cut off the tips of the legs, then rinse the mushrooms thoroughly in lightly salted water. Mushrooms should not be soaked, as they absorb moisture like a sponge and the dish may turn out watery. To cook champignons delicious, they should be combined with a certain set of spices. This is onion, garlic, black ground pepper, allspice, paprika and garlic are the main spices that will give an unsurpassed taste and aroma to champignon dishes.

How much to cook champignons

How long to cook champignons depends on what kind of dish you will make from these mushrooms. If you want to cook fried mushrooms, they need to be fried in hot oil with the addition of salt and spices until golden brown, stirring the mushrooms constantly so that they more actively give up their moisture. How much to cook champignons for soup depends on their size, it is better to cut large mushrooms in half so that they give off their taste and aroma, after which the dish will turn out with a well-saturated mushroom flavor.

How to cook champignons in a pan

The classic recipe for cooking champignons is champignons in a pan, tasty, ruddy and crispy, which are easy to cook, following the basic technologies. To begin with, the champignons should be peeled and cut into pieces, then start frying in heated sunflower oil over low heat without a lid, so that the mushrooms give up their moisture when they start to brown, salt, add spices and onion cut into half rings. Cook champignons in a pan, stirring constantly, and when they are completely fried on all sides, you can serve.

How to cook frozen champignons

What is good about these mushrooms is that they can be completely frozen, and they do not lose their taste quality from freezing. It is not necessary to defrost these mushrooms, it is enough for them to release the water to regain their taste, after which you can cook the mushrooms traditional way. To cook frozen champignons, they should be put on a hot frying pan, and stirring constantly, wait until all the liquid has evaporated. After that, pour the frying oil into the pan, and stirring constantly, bring the champignons to a golden color. Then salt and add spices to taste, chopped onion in half rings and cook the mushrooms as usual, stirring constantly, until a uniform golden color.

To begin with, I want to tell you about the benefits of these mushrooms. it low-calorie product. Fresh mushrooms have only 27 calories. Fried ones contain a little more - 47 calories per 100g.

This product belongs to vegetable proteins. Since 100 g contains 4.3 g of protein and only 1 g of carbohydrates and fats. low calorie The product is due to its content of up to 92% water. Therefore, everyone who is on a diet can safely cook them.

In addition to useful protein, this product contains nicotinic acid, vitamins of group B. It also contains vitamins E and D. It is rich in phosphorus, and is not inferior in content to some fish products. In this case, phosphorus is contained in the form of lecithin. This substance is essential for normal functioning nervous system.

And here there is iron, zinc, potassium. But the sodium content is very low. As we know, sodium in foods is salt. That is why mushrooms are ideal for. The pantothenic acid they contain makes us feel energized.

To make the dish tasty, you need to choose the right products. There are also a few simple rules for these mushrooms.

Appearance. Fresh product must be free of dark spots. The color is white, sometimes with a pinkish or beige tint. The smell should be mushroom, without extraneous "notes". If there is a smell of ammonia, then the mushrooms are grown incorrectly. Better not to buy this.
Elasticity. If you lightly press the hat, it will restore its shape.
Color. If you cut a fresh mushroom, the inside of the cap will be pinkish. Available in beige. But if it is dark brown, the champignon is overripe.

If you are not going to cook the mushrooms right away, put them in the refrigerator. In paper napkins, the product will last up to four days. If you store in a plastic container, be sure to close it. Otherwise, the mushrooms will dry out. The container must have holes for ventilation. Mushrooms should be washed before cooking.

The product can be frozen. Before that, it must be cleaned from the ground and cut. Frozen, it will keep for up to 6 months. These mushrooms should never be soaked. They absorb water, after such a procedure they will become watery and inedible.

How to fry champignons in a pan

Before moving on to the recipes themselves, I want to give a few general recommendations. So, how long to fry champignons in a pan?

You need to fry for about a quarter of an hour on medium heat. Do not cover with a lid, stir occasionally

Before frying, fresh champignons can not be washed at all. Simply wipe with a damp cloth. Then they need to be dried and cut.

If they have been frozen, there is no need to defrost them before frying. The frozen product is laid out on a hot frying pan with oil. Fry with the lid open, stirring occasionally. Add salt only at the very end of cooking.

You can also fry canned champignons. Rinse them before putting them in the pan. This is done to remove the vinegar. Fry the product over medium heat for just a few minutes. Any spices, especially salt, are always added at the end of frying. So the mushrooms will not let the juice out.

If you are going to stew mushrooms, first they need to be fried a little. Literally 5 minutes on high heat. Then pour the sauce, simmer until tender, reducing the heat.

Recipe for champignons with potatoes

The peculiarity of this dish is separate cooking. First, let's start cooking potatoes. Peeled potato tubers you can cut as you like. Better in small slices or straws. Then they should be poured into a heated frying pan. To which you must first add butter. It will take about 20 minutes to fry the potatoes, 5 minutes before cooking it can be salted. By the way, I recently wrote already.

While the potatoes are frying, you can prepare the mushrooms. Cut into small slices. Look at the potatoes, the sizes should be about the same. We also need a bow. Chop it in half rings, then put it together with mushrooms in another pan. Food should be fried for about 15 minutes.

Focus on the onion, as soon as a golden color appears - the mixture is ready. Mushrooms with onions should be added to the finished potatoes. Mix everything, set the fire to a minimum and season with cream or. I usually take about 200 ml of cream. And mayonnaise is put to taste, usually about 100 g. We leave the frying with mayonnaise, or with cream, to languish for another 5 minutes.

Frozen champignons can also be fried with potatoes. Here the roasting order will be different. Heat up a frying pan, pour a couple of spoons into it vegetable oil. Put the mushrooms and fry them for 10-15 minutes. While they are fried, peel the potatoes, cut them into strips. Add to the mushrooms, fry until the potatoes are fully cooked. Do not forget to constantly stir the products. As a rule, after 20-30 minutes the dish is ready.

Anyone who does not like champignons has simply never tried them. Or he doesn't know how to cook them properly. How to choose these mushrooms? And how to cook them quickly and tasty?

Benefit and harm

Mushrooms are approximately 80-90% water, which means that they are excellent dietary product. But it contains quite a large number of different utilities: vitamins of groups B, D, amino acids, biotin, pantothenic and much more.

In addition, such mushrooms are also satisfying and very nutritious. So, they are rich in protein, which is important for the formation of cells and tissues, as well as for the proper functioning of muscles.

Now some useful features:

decrease in blood sugar;
mild diuretic effect;
prevention of atherosclerosis, lowering cholesterol levels;
protection against anemia (mushrooms contain a fairly large amount of iron);
prevention of neoplasms.

Now a few words about harm. Firstly, such mushrooms are a rather heavy product, because they contain chitin, which is digested for a long time (so mushrooms are contraindicated for children under 6-7 years old and people with digestive problems). Secondly, wild mushrooms can be poisonous, as they accumulate toxins and heavy metals found in the soil or in the environment.

How to choose?

So, how to choose champignons? What to pay attention to? Here are some important points:

It’s worth saying right away that it’s not worth buying any mushrooms from a grandmother selling them on the market. Why? Firstly, it is not a fact that mushrooms are not poisonous (after all, many do not understand this). Secondly, mushrooms tend to accumulate in themselves all the most harmful that can only be absorbed from the soil and air. And the environment today cannot be called favorable. So it's better to go to the store and buy cultivated mushrooms grown in artificial soil there. This is the safest option.
Rate appearance mushrooms. Champignons are usually white or beige. fresh mushrooms should not have any spots and inclusions, the surface of the caps is velvety and slightly shiny. The cap should fit snugly against the stem, and the inside of it should not be too loose or damaged. Darkening indicates improper storage.
Smell. Champignons should have a pleasant and pronounced mushroom flavor. If the smell is unpleasant, refuse the purchase.
Feel the mushrooms. They should be moderately dense and slightly elastic. If the mushroom falls apart in the hands or resembles a washcloth, it will not be tasty and healthy.
The size can be any. Here follow your wishes. So, small mushrooms fit perfectly into the soup, but large ones can be fried or baked.

Storage

How and how long to store champignons? They should not be washed after purchase, they can darken almost instantly. If the mushrooms are in a container, leave them there. From the bag, it is better to transfer the mushrooms to a closed container. After that, put the mushrooms in the refrigerator. There they can lie for about 4-7 days, after which they will begin to deteriorate. And in the open form, the shelf life is reduced to 3 days.

If you decide to freeze mushrooms, feel free to do it. Frozen, this product can be stored for several months.

If you purchased dried champignons, then they can lie in a dark, cool and dry place for up to a year.

How to cook?

How to cook champignons tasty and not very difficult? Before cooking, they need to be rinsed under a tap with cool water turned on. Also, some peel off the connecting film between the leg and the hat.

There are several cooking methods:

Mushrooms can be boiled by adding to the soup. Such mushrooms are cooked for a short time, about 10 minutes.
delicious fried mushrooms. It is better to fry them over medium heat until golden brown (about 15 minutes). During cooking, you need to cover the pan with a lid, otherwise the mushrooms will lose moisture and dry out.
You can stew the mushrooms. Cooking time is approximately 10 or 15 minutes.
You can also bake mushrooms in the oven, it will take about 15-20 minutes.

And now we offer you simple recipes.

Delicious soup with champignons and cream

To prepare this tasty soup, prepare the following ingredients:

500 grams of champignons;
3 cloves of garlic;
2 tablespoons of flour;
3-4 green onions;
50 grams of butter;
1 glass of cream;
1 liter of broth (for example, meat or vegetable);
spices to taste (you can take thyme);
salt to taste.

Cooking method:

Rinse the mushrooms under cold running water, cut into slices.
Peel the garlic, grate or finely chop. green onion should also be cut into small pieces.
Now heat the butter in a frying pan, then spread the mushrooms, onion and garlic. Fry everything, stirring, for about 4-5 minutes.
Add flour, fry for another minute, and then remove the pan from the heat.
Bring the broth to a boil in a saucepan.
After boiling, you can spread the mushrooms. Reduce heat to medium and simmer for 3-5 minutes, stirring occasionally.
Then make the fire minimal, pour in the cream, add salt and spices. Cook for another minute, then turn off the heat, cover the pot with a lid and let the soup brew for a bit.
Ready!

Mushrooms baked with potatoes

To cook mushrooms with potatoes in the oven, you will need the following ingredients:

5 medium sized potatoes;
400-500 grams of fresh champignons;
150 grams of hard cheese (although you can use processed cheese if you wish);
2 onions;
1 bunch of dill greens (or 1 teaspoon of dried dill);
basil (dried or fresh);
vegetable oil;
salt and pepper to taste.

How to cook? It's simple:

First, turn on the oven so that it begins to warm up. The cooking temperature should not exceed 180 degrees.
Now start preparing the vegetables. Peel the potatoes, wash and cut into thin circles.
Onions also need to be peeled and cut into half rings.
Rinse the mushrooms and cut into slices.
Chop fresh dill with a knife. Do the same with fresh basil.
Cheese must be grated on a coarse grater.
Take a baking sheet and grease its bottom with vegetable oil so that nothing burns.
Put a layer of potatoes, pepper it, salt it.
Then spread the mushrooms in a layer. Season them with salt and pepper, if desired.
Then put in the onion.
Sprinkle the top with basil.
Put the baking sheet in the oven for half an hour, then take it out and add the cheese, distributing it in an even layer, put the dill on top. Cook the dish for another 5-10 minutes until the cheese is melted and covered with a golden crust.
Done, you can serve!

These mushrooms require a lot of salt, so salt them generously.
Dried mushrooms are better to pre-boil or pour over with boiling water before cooking.
Do not wash mushrooms hot water they will darken. Just lightly rinse them under the tap, do not rub the surface.
Champignons go well with cheese, cream, sour cream, dill, potatoes.

Buy only high-quality mushrooms and cook delicious and healthy dishes from them!

How to cook champignons so that they are tasty and hearty meal, many would like to know. They are soft and light in taste. They contain proteins that dissolve in water, they are called albumins. And so the taste is lost, giving flavor to other ingredients.
In the culinary business, it all depends on the chef. To give an example, mushroom sauce is delicious not because of the mushrooms in it, but because of its taste and aroma. And also champignons are ideal for any kind of gravy.

With garnish

A known method of making a side dish involves roasting and marinating. As a marinade, you can use everything - vinegar, seasonings, sunflower oil and so on. Oregano‚ thyme is ideal for garnishing with fish, and meat dishes oregano. Probably it should be so, but you can’t forbid a chef to come up with new recipes.

Garnish in dishes should, on the contrary, emphasize or remain with its own taste of mushrooms. To preserve the taste of mushrooms, they must be lightly processed, or served raw with any additives.

Try making a simple salad. Finely chop the mushrooms, olives, spinach. When adding dairy products, mayonnaise, yogurt, you can clog the taste of mushrooms, be careful.

When combined different ingredients you need to keep your taste qualities. Champignon in this case perfect option, especially if you bake fish or meat. Stuffed fish with mushrooms, few people will be impressed. Now, if you cook all this with a touch of raspberries, then everyone will definitely appreciate it.

What is your task - to leave the taste and combination with other ingredients. Young mushrooms should not be used as they have not yet gained their taste. Try to choose medium-sized mushrooms so that they are visible, cut them into large pieces. Finely chop the rest of the ingredients, this will be an addition to the dish. Add: onions, broccoli, cauliflower, Bell pepper, cucumbers. While stirring, add the oil and raspberry vinegar. Raspberry vinegar can be prepared by yourself‚ you can find the preparation method on the Internet. We put all the ingredients in a stainless steel dish and bake in the oven. Cauliflower can go a separate dish.

in the microwave

The microwave oven is a miracle oven that helps to significantly save time when cooking. Of course, champignons can also be cooked in the microwave.

You will need:

Fresh champignons(2-3 pieces);
hard cheese(40-50 g);
Mayonnaise (teaspoon);
Salt, dried herbs to taste.

Large champignons should be thoroughly washed, peeled from the upper skin, and cut off the legs.
From the inside, the champignon cap is recommended to be slightly salted.
Finely chop the cut off legs of champignons into cubes, mix with hard cheese grated on a fine grater. Add a spoonful of mayonnaise. Salt the mixture, add some dried herbs if desired.
Fill the mushroom heads with the cheese mixture, put them in the microwave at full power for 2-3 minutes.
Check the readiness of mushrooms wooden skewer, they should be soft, and a large amount of liquid should stand out from them.

These mushrooms are served hot, although they are also quite tasty when cold.

in a frying pan

The easiest way to cook champignons is to fry them in a pan.

You will need:

Champignons (quantity optional);
Vegetable oil for frying;
Salt, pepper, spices.

Cooking sequence:

Step 1 - Rinse the mushrooms thoroughly under running water, then remove the upper skin on the cap from them.

Step 2 - Washed mushrooms should be soaked kitchen towel to remove excess moisture from them.

Step 3 - Slice the mushrooms into thin slices. You can pre-separate the legs from the caps, and then cut them separately, or you can do it with a whole mushroom.

Step 4 - Heat up a frying pan and pour enough vegetable oil into it. After that, put the mushrooms in small portions on hot oil, fry them for 10-12 minutes until cooked.

Step 5 - A few minutes before the dish is ready, you need to salt, pepper, add a mixture of your favorite spices. Fried champignons in a pan are ready!

With meat

You will need:

Pork (500 g);
Fresh champignons (250 g);
Head onion;
Medium-sized tomatoes (2 pcs.);
Small carrots (1 pc.);
Hard cheese (100 g);
Vegetable oil for frying;
Salt, spices.

Cooking sequence:

Step 1 - Rinse the meat thoroughly. Clean it from films, dirt, possible bones, cartilage. Cut the prepared meat into small pieces, fry in a deep cauldron in hot vegetable oil.

Step 2 - After the meat acquires a golden color and is almost ready, add the onion head, cut into half rings, to it. At this stage, you can also add salt, spices. Mix the ingredients, fry for about 3-5 more minutes.

Step 3 - While the onions and meat are fried, you can prepare the rest of the ingredients in the meantime. Cut the mushrooms into small plates, and grate the carrots on a medium grater.

Step 4 - Add the prepared champignons and carrots to the meat with onions. Mix everything thoroughly, fry for about five minutes. Next, if necessary, add a glass of water or broth, cover the cauldron with a lid, simmer over low heat for about half an hour. More water can be added periodically if necessary, although the mushrooms themselves will also provide a lot of liquid when cooked, so do not overdo this point.

Step 5 - At the end of cooking, you can add a spoonful of sour cream to such a dish, although this is not necessary. Served meat with champignons, generously sprinkled on top with grated cheese with fresh tomatoes. Enjoy your meal!

Check out recipes on how to cook delicious.