How to Boil Champignons (3 Methods of Boiling Mushrooms)

Did you know that there are about two hundred species of champignons? But the bisporus champignon is cultivated on an industrial scale - the same one that we regularly buy in supermarkets and at the market. It is used in first courses, in salads, in side dishes, and in main courses. By the way, this is a very healthy mushroom - 80% of it consists of water, and the rest is minerals and essential amino acids. And they are also tasty, like any other mushrooms. They may not be as fragrant as white mushrooms or honey mushrooms, but their delicate taste does not drown out other ingredients in the dish. especially if you boil them rather than fry or pickle them. And finally, they cannot be poisoned. However, you need to cook it correctly. Today we will tell you exactly how and how much.

General cooking rules

Let's start with the general cooking rules that apply to any recipe: for salad, for soup, and so on. In most cases, fresh or frozen champignons are used. Depending on the mushrooms used, the cooking rules will differ, which will be discussed above. By the way, you can cook champignons in a frying pan, but in this case we are not talking about cooking, but about stewing. But in this article this recipe will also be discussed with step-by-step instructions. Now let’s look at the general rules on how to cook frozen and fresh champignons. Let's start with fresh mushrooms!

Fresh mushrooms

First of all, I would like to talk about the issue of safety. In Russia, many families collect mushrooms on their own in the summer. But few suspect that in the forest you can find false champignon, which is a poisonous mushroom. To avoid poisoning yourself and your family by mistake, be sure to read the article “How to distinguish champignon from toadstool.” That article describes in detail what must be done to ensure the safety of mushrooms. All these same actions must be carried out before cooking.

When it comes to personal safety when eating champignons, one cannot help but remember how to distinguish spoiled mushrooms. This is also described in detail in the article “How to distinguish a champignon from a toadstool,” so be sure to follow the link and read the material. In short: there should be no strange smell, spots, worm holes, flat slimy cap, blackness on the cut of the stem. If there is at least one sign, then it is recommended to think about the advisability of eating such mushrooms.

The last general recommendation for cooking fresh mushrooms is how to choose the appropriate spices. Many housewives settle on the classic set of seasonings: salt and ground black pepper. I recommend adding bay leaf and allspice to this set. There is no need to add any other spices, since boiled champignons should have a taste close to neutral. By the way, the champignons darken during cooking - this is a normal reaction of mushroom substances. To avoid this, you can immediately add citric acid to the water. Usually, 1 gram of this substance is enough for half a kilo of champignons.

Frozen

Frozen champignons can also spoil, just like fresh ones. In the article above, which is called “How to distinguish a champignon from a toadstool,” this information is also written in detail. Here, let's briefly outline the situation: frozen champignons should not be too dark and slimy - these are the main signs of spoilage of frozen mushrooms. If you buy this product in a store, you should pay special attention to the ice. A massive and thick ice crust indicates that the mushroom was defrosted and frozen more than once. And this casts doubt on the fact that the champignons are fresh (and even if they are fresh, frequent defrosting and freezing worsen the taste of the product).

Therefore, it is better to purchase mushrooms with a thin ice crust; do not forget to pay attention to the color of the champignons. Before cooking, frozen champignons must be defrosted, and then the cooking process is exactly the same as for fresh mushrooms (a step-by-step recipe will be discussed in the article below). The only thing is that frozen champignons can be cooked in a little less time: about 3-5 minutes less. By the way, in the case of fresh and frozen mushrooms, the cooking time depends on the size of the champignons. Accordingly, the smaller the mushrooms are chopped, the less you need to boil them. Read more about this in the recipes below.

Preparing the product for freezing

Before freezing fresh champignons, you need to prepare the mushrooms: sort them out, cut off the darkened, dirty areas of the stems and caps, and remove rotten or damaged specimens.

Rinse suitable mushrooms with warm water, washing away dirt from the caps and legs. After this, spread a towel on the table and spread the mushrooms on top in an even layer to dry.

Attention! There is no need to soak the champignons, as the product will be saturated with water and will not be suitable for freezing.

In addition to the mushrooms themselves, before freezing you need to prepare a suitable container:

• special bags for freezing food with a zipper;
• plastic containers with sealed lids;
• plastic bags;
• small plastic bowls or cups with lids.

Attention! The container for preparing champignons must be clean and dry.

Frozen mushrooms

For the salad

Some salads require the addition of champignons. But raw mushrooms should not be eaten, so you need to cook them first. The cooking process is somewhat different from cooking champignons for soup or other dishes. By the way, if you decide to cook the mushrooms in advance and prepare the salad later, then it is important to know how to properly store the champignons. After the mushrooms are cooked, they should be chopped, placed in a jar and poured with the marinade that formed during the cooking process. And if you prepare the salad right away, you don’t need to put the mushrooms in the container. Now let's look at how to cook champignons for salad at home.

Ingredients:

• champignons - required quantity;
• water - should completely cover the mushrooms;
• salt - to taste;
• bay leaf – 1 piece;
• citric acid – 1 pinch;
• allspice – 3-5 peas.

Step-by-step recipe for cooking champignons in a pan:

1. Rinse the champignons thoroughly under running water.
2. Cut off the lower part of the stem of clean mushrooms and then rinse.
3. Pour water into the pan, add salt, allspice, bay leaf, citric acid.
4. Mix the ingredients thoroughly in the pan and turn on the heat to maximum.
5. Wait until the water boils.
6. As soon as the liquid begins to bubble, reduce the heat to medium, add the mushrooms and mix thoroughly.
7. Cook the mushrooms over medium heat for 10-15 minutes, no need to stir with a spoon during the process.
8. At the end of the specified time, drain the boiled mushrooms in a colander and wait for the liquid to drain (if you plan to prepare the salad later, you should save the mushroom broth to store the mushrooms in).
9. Wait 10-15 minutes until the mushrooms cool slightly, then cut the champignons into pieces of the required size.
10. Add a mushroom ingredient to your salad!

Vitamins

For soup

Mushroom soup turns out tasty, tender and appetizing. You can prepare this lunch in a saucepan, slow cooker or pressure cooker. All three of these recipes will be discussed in this article, and we’ll start by preparing mushroom soup in a saucepan. It’s worth noting right away that in this case we will need a frying pan for frying vegetables and mushrooms. The calorie content of champignon soup in a saucepan is 157 kcal per 100 grams. This low energy value is due to the lack of meat or meat ingredients. Nevertheless, the lunch turns out to be quite filling, healthy, and most importantly – tasty. Let's find out how to cook mushroom soup in a saucepan with your own hands quickly and tasty.

List of ingredients:

• champignons – 400 g;
• carrot – 1 piece;
• vermicelli – 4 large spoons;
• potatoes – 3-4 pcs;
• salt - to taste;
• onions – 1 piece;
• water – 3000 ml;
• greens - to taste;
• bay leaf and ground pepper - at your discretion.

Step-by-step recipe for champignon soup in a saucepan:

1. Peel and process the mushrooms; if they are frozen, defrost them (this must be done under natural conditions, that is, at room temperature).
2. Pour 3 liters of water into a saucepan, add a little salt and put on fire, wait until the liquid boils.
3. During this time, the mushrooms should be chopped into portioned pieces (you can cut them either large or small; it depends on your taste preferences).
4. As soon as the water boils, add the champignons to the pan and cook for half an hour.
5. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
6. Once 30 minutes are up, add potatoes and spices to your liking and cook for 10 minutes.
7. During this time, peel the onion and finely chop it with a knife, then add it to the pan and cook for another 5 minutes.
8. Grate the carrots on a coarse or medium grater, then add them to the pan with the rest of the ingredients, don’t forget to mix thoroughly and cook for another 5 minutes.
9. After 5 minutes, add vermicelli to the pan, taste it (add a little spices and salt if necessary), add chopped herbs and cook the mushroom soup until tender (5-10 minutes).
10. The finished soup with champignons can be poured into bowls and served.
11. Bon appetit!

Benefits and harms

The porcini mushroom does not have any special differences in nutritional value when compared with other species. In addition to the very unusual and pleasant taste, beneficial properties include stimulation of digestion and improvement of the gastrointestinal tract.

This product contains protein in relatively large quantities. Due to the fact that it takes a lot of time to digest porcini mushrooms, in terms of this indicator it can be compared with meat. Although the calorie content is not at all high, it is only thirty kcal.

Very often, many people are afraid to eat mushrooms, not just porcini mushrooms, but any kind. This makes sense, because all representatives of this family can absorb toxic substances and heavy metals. In this regard, you should avoid collecting in contaminated areas, especially if there are factories or industrial enterprises nearby.

It is better not to give any type of mushroom to children under three years of age, since the children's pancreas cannot yet produce the necessary enzymes that will facilitate digestion.

In a slow cooker

Cooking champignons for salad in a slow cooker is necessary in the same way as on the stove. But the recipe for mushroom soup in an electrical appliance will be slightly different from the one described above. First of all, the caloric content of lunch differs. Thus, the number of calories in soup prepared in a slow cooker is 149 kcal per 100 grams. The fact is that this electrical appliance cooks dishes at a gentle temperature. Thanks to this, not only does the calorie content not increase, but also a large amount of useful substances and properties of the ingredients are preserved. Let's find out how to easily cook champignons in a slow cooker for soup.

Take:

• champignons – 400 g;
• salt - to taste;
• vegetable oil - several large spoons;
• carrot – 1 piece;
• potatoes – 3-4 pcs;
• onions – 1 piece;
• water – 3000 ml;
• greens - to taste;
• vermicelli – 4 large spoons;
• bay leaf and ground pepper - at your discretion.

Step-by-step recipe for champignon soup in a slow cooker:

1. Peel and process the mushrooms; if they are frozen, defrost them (this was discussed in detail in the article above).
2. Chop the mushrooms into portions (you can cut them either large or small; it depends on your taste preferences).
3. Pour 3 liters of water into the pan, add a little salt and turn on the “Cooking” mode, wait until the liquid boils.
4. As soon as the water boils, add the champignons to the pan and cook for half an hour.
5. At the end of the time, pour the broth into a separate container, first strain to separate the mushrooms.
6. Wash the multicooker, dry it, turn on the “Frying” mode, and sprinkle the bottom of the device with vegetable oil.
7. During this time, peel the onion and finely chop it with a knife, then add it to the slow cooker.
8. Grate the carrots on a coarse or medium grater, then add them to the slow cooker with the rest of the ingredients, don’t forget to mix thoroughly.
9. Add boiled champignons, stir and fry mushrooms with vegetables for 8-10 minutes.
10. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
11. Pour the reserved broth into the slow cooker, add potatoes and spices to your taste.
12. Turn on the “Soup” mode and cook for half an hour.
13. 20 minutes after start, add vermicelli to the multicooker, taste it (add a little spices and salt if necessary), add chopped herbs and cook mushroom soup until the end of the program
14. The finished soup with champignons can be poured into bowls and served.
15. Bon appetit!

With onion

Typically, this recipe uses regular onions, but you can also use leeks, which will give the dish a special, sophisticated flavor. The butter can also be diluted with a piece of butter - the taste of the dish will be more delicate.

Ingredients:

• Mushrooms – 300 gr.
• Onions – 200 gr.
• Vegetable oil and salt - to taste.

Cooking:

• Heat the oil in a frying pan, add the onion, cut into small cubes and fry it until soft, stirring occasionally.
• Cut the mushrooms into thin slices, add to the pan and fry over medium heat until the liquid evaporates.
• After the liquid has evaporated, with constant stirring, fry the champignons until golden brown.

The dish is ready!

In a pressure cooker

The last appliance that is often used for cooking in the kitchen is the pressure cooker. It is important to note that there is also a steamer. But in this electrical appliance, champignon soup is prepared in exactly the same way as in a slow cooker. Therefore, only the recipe for preparing mushroom soup in a pressure cooker will be considered here. The calorie content of this dish is approximately the same: 150 kcal per 100 grams. But the main advantage of a pressure cooker is its fast cooking speed, as can be seen from the name of the device. Indeed, the time difference is simply stunning. Therefore, if you have little time to cook dinner, then a pressure cooker will help you out. Let's learn how to cook mushroom soup in a pressure cooker at home.

Ingredients:

• champignons – 400 g;
• potatoes – 3-4 pcs;
• onions – 1 piece;
• water – 3000 ml;
• carrot – 1 piece;
• vermicelli – 4 large spoons;
• greens - to taste;
• salt - to taste;
• bay leaf and ground pepper - at your discretion.

How to cook mushroom soup from champignons in a pressure cooker:

1. Peel and process the mushrooms; if they are frozen, defrost them (this was discussed in detail in the article above).
2. Pour 3 liters of water into the pressure cooker, add a little salt and turn on the “Cooking” mode, wait until the liquid boils.
3. During this time, the mushrooms should be chopped into portioned pieces (you can cut them either large or small; it depends on your taste preferences).
4. As soon as the water boils, add the champignons to the pressure cooker and cook for 15-20 minutes.
5. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
6. Once 15-20 minutes have passed, add potatoes and spices to your liking and cook for 5 minutes.
7. During this time, peel the onion and finely chop it with a knife, then add it to the pan and cook for another 5 minutes.
8. Grate the carrots on a coarse or medium grater, then add them to the pan with the rest of the ingredients, don’t forget to mix thoroughly and cook for another 5 minutes.
9. After 5 minutes, add vermicelli to the pan, taste (add a little spices and salt if necessary), add chopped herbs and cook the mushroom soup until tender (about 5 minutes).
10. The finished soup with champignons can be poured into bowls and served.
11. Bon appetit!

Champignons stewed in soy sauce

Products

: Half a kilo of mushrooms (150 rubles), half a glass of soy sauce (30 rubles), sugar (2 rubles); the price is the average for Moscow as of June 2017.

Cooking champignons stewed in soy sauce

:

Wash mushrooms under cold water. Let dry, cut into slices. Prepare the sauce: dilute half a glass of soy sauce with water in a 1:1 ratio, add 2 tablespoons of sugar. Place the mushrooms in a frying pan, fry for 5-7 minutes, pour in the sauce, simmer covered for another 5-7 minutes. Serve stewed champignons in soy sauce with herbs.

How long to cook the champignons until tender?

The champignons must be fried in a frying pan for as long as the mushrooms require. And this depends on their size and initial condition. Exactly the same rules apply to cooking champignons. The larger the mushrooms, the longer they need to be cooked on the stove, in a slow cooker, or even a pressure cooker. But the cooking time of the main ingredient does not only depend on this. This is also influenced by the initial condition of the mushrooms: champignons can be fresh or frozen. In the article below, each point that affects cooking time is discussed in as much detail as possible.

How long to cook fresh champignons

Let's start with the most common form - fresh mushrooms. Usually we talk about them if we have recently picked mushrooms in the forest. In this case, the mushrooms need to be boiled, frozen or pickled. Cook the champignons according to exactly the same recipe as for the salad (just exclude the spices and seasonings). Approximately the cooking time takes 10-15 minutes, but this is if the champignons are not chopped. And if the mushrooms are small or you cut them into portions in advance, then such champignons need to be boiled for 7-9 minutes. In other appliances: a multicooker, a double boiler, a pressure cooker, and so on, the cooking time remains approximately the same.

How long to cook frozen champignons

Frozen champignons need to be cooked a little less, since under the influence of ice they have already slightly changed their structure. But pre-frozen mushrooms (this applies to everyone, including champignons) must be defrosted naturally. That is, you need to take the mushrooms out of the freezer, put them on a plate and wait several hours for them to defrost. It would seem, why do this if there is a special mode in the microwave or, in extreme cases, hot water. The fact is that when mushrooms are defrosted unnaturally quickly, they lose their taste and beneficial qualities. You need to cook already defrosted champignons for 10-12 minutes, and if you somehow managed to cut them, then 5-8 minutes. These time figures apply to all containers and cooking appliances in the kitchen.

How long to cook champignons in soup

Recipes for soup with champignons have already been discussed in detail in the article above. But not a single recipe contained meat, and many people cannot imagine lunch without meat components. Therefore, I propose to consider a recipe for mushroom soup with chicken on the stove. Although exactly the same recipe can be transferred to a multicooker with a double boiler, cooking in a pressure cooker requires some changes. The calorie content of chicken soup with champignons in a saucepan is 179 kcal per 100 grams. This big difference is explained by the addition of chicken and some other ingredients to the lunch. Now let's find out how to cook mushroom soup with chicken on the stove - it turns out quickly, tasty and appetizing.

List of ingredients:

• champignons – 400 g;
• chicken fillet – 300 g;
• potatoes – 3-4 pcs;
• onions – 1 piece;
• water – 3000 ml;
• carrot – 1 piece;
• vermicelli – 4 large spoons;
• greens - to taste;
• salt - to taste;
• bay leaf and ground pepper - at your discretion.

How to cook mushroom soup with meat in a saucepan on the stove:

1. Peel and process the mushrooms; if they are frozen, defrost them (this was discussed in detail in the article above).
2. Pour 3 liters of water into a saucepan, add a little salt and put on fire, wait until the liquid boils.
3. As soon as the water boils, add the chicken fillet inside and cook the meat for 30-40 minutes (stir occasionally and remove any foam that forms).
4. During this time, the mushrooms should be chopped into portioned pieces (you can cut them either large or small; it depends on your taste preferences).
5. Add the champignons to the chicken and continue cooking the main ingredients of the soup in the pan for another 20 minutes.
6. Peel the potatoes, cut into small cubes (one side should be about one centimeter).
7. Once 20 minutes have passed, add potatoes and spices to your liking and cook for 10 minutes.
8. During this time, peel the onion and finely chop it with a knife, then add it to the pan and cook for another 5 minutes.
9. Grate the carrots on a coarse or medium grater, then add them to the pan with the rest of the ingredients, don’t forget to mix thoroughly and cook for another 5 minutes.
10. After 5 minutes, add vermicelli to the pan, taste it (add a little spices and salt if necessary), add chopped herbs and cook the mushroom soup until tender (5-10 minutes).
11. The finished soup with champignons can be poured into bowls and served.
12. Bon appetit!

Nutritional value of boiled champignons

The article above discussed the calorie content for all recipes, except for boiling champignons for salad. The energy value of this recipe is 43 kcal per 100 grams. If this difference seems so big to you, then remember that the salad recipe uses only mushrooms and seasonings, while the rest of the dishes contain a number of vegetables, noodles and other high-calorie ingredients. By the way, you can boil champignons on the stove or in a slow cooker without any additives at all, including without spices and seasonings. In this case, the nutritional value of boiled mushrooms will be 26 kcal per 100 grams, which is an extremely low figure.

Cooking features

The recipe for cooking champignons for salad can be transferred to any device: a multicooker, a pressure cooker or even a double boiler. In any case, the cooking recipe will be the same. By the way, it is not recommended to add a lot of different spices to this dish, since in a salad it may not turn out as tasty as planned. In general, champignons are often cooked for salad in a saucepan without any spices or seasonings, except salt and bay leaf.

By the way, mushroom soup can be prepared not only with chicken, but also with beef (it doesn’t taste good with pork, I don’t like it and I don’t recommend it). The cooking process is exactly the same, only the meat needs to be boiled longer. I also recommend adding sour cream to mushroom soup 5 minutes before the end of cooking. This ingredient will make the dish more tasty, tender and finger-licking appetizing. Some people use mayonnaise instead of sour cream. It turns out pretty good too, but it can’t be compared with sour cream.

Recipe video

If you need clarity, I recommend watching the cooking video in the article below. The author shares a recipe for mushroom soup, which was not discussed in this article. I recommend mandatory viewing with sound, as the author voices several more life hacks and cooking secrets. Thanks to this, you can easily, quickly and tasty prepare delicious champignon soup with your own hands. Well, if you still have questions about preparing boiled champignons for soup, then ask them in the comments. And now, enjoy watching!

How to cook boiled champignons

The last recipe that will be discussed in this article is how to cook champignons without spices. The article above mentioned more than once a cooking method in which no seasonings are used, except salt and bay leaf. Although in fact, you can get rid of the bay leaf if you don’t like this flavor enhancer. In any case, the result is a simple, light dish with low energy value: 26 kcal per 100 grams. Boiled champignons cannot be called tasty, because they have a neutral, ordinary taste. But if you add them to a salad, then the mushrooms become tastier against the general background. Let's learn how to cook mushrooms on the stove for salad.

Ingredients

• champignons - required quantity;
• water - should completely cover the mushrooms;
• salt - to taste;
• bay leaf – 1 pc.

Description of preparation

1. Rinse the champignons thoroughly under running water.
2. Cut off the lower part of the stem of clean mushrooms and then rinse.
3. Pour water into the pan, add salt and bay leaf.
4. Mix the ingredients thoroughly in the pan and turn on the heat to maximum.
5. Wait until the water boils.
6. As soon as the liquid begins to bubble, reduce the heat to medium, add the mushrooms and mix thoroughly.
7. Cook the mushrooms over medium heat for 10-15 minutes, no need to stir with a spoon during the process.
8. At the end of the specified time, drain the boiled mushrooms in a colander and wait for the liquid to drain (if you plan to prepare the salad later, you should save the mushroom broth to store the mushrooms in).
9. Wait 10-15 minutes until the mushrooms cool slightly, then cut the champignons into pieces of the required size.
10. Add a mushroom ingredient to your salad!

Tips for cooking champignons

• To make a dish with these mushrooms tasty and aromatic, you should listen to some tips.
• Do not pre-soak the mushrooms. This will take some of the flavor away from them.
• The champignons should be placed in already boiling water. This will preserve the taste and nutrients of the product as much as possible.
• Before frying the champignons, it is best to boil them. In this case, during the frying process, they will not lose so much in volume.
• If you want to preserve the original color of the mushrooms in the finished dish, add citric acid to boiling water at the rate of 2 g of acid per 1 kg of mushrooms.

To summarize

Now you know how to cook champignons for salad or as soup. The article above discussed different recipes for the stove, slow cooker, steamer or pressure cooker. Be sure to watch the video with the recipe for mushroom soup, which turns out tender, tasty and appetizing. And if you want to make your lunch more varied, try adding sour cream to the soup or, as a last resort, mayonnaise. This dish will sparkle with new colors and become even tastier (but also a little higher in calories). Write in the comments what container or device you use to cook champignons. If you have questions, ask in the comments below the article. We will definitely answer them as quickly as possible. Bon appetit, see you soon!

Jellied pie with cabbage and mushrooms

Salty pies are always tasty and satisfying, and jellied pies are generally a godsend for the housewife, since the cooking process...

Ingredients

• Frozen forest mushrooms – 300 g
• White cabbage – 100 g
• Kefir – 200 ml
• Refined sunflower oil – 50 ml
• Butter - 50 g
• Wheat flour - 300 g
• Baking powder - 5 g
• Sour cream – 40 g
• Salt - 5 g
• Chicken eggs - 2 pcs.