What to cook from champignons: 20 delicious and quick recipes

Risotto with champignons

Photo: vtorueblyda.ru
The main thing is to resist and not eat it until the end of cooking!

You will need:
300 g risotto rice, 100 g butter, 1 onion, 200 ml white wine, 1 liter chicken broth, 300 g champignons, a pinch of salt, a pinch of saffron.
Preparation:

Finely chop the onion and fry in butter, and then add chopped champignons to it. When all excess moisture has evaporated, add rice and fry, stirring, for 2 minutes. Pour in the wine and broth and continue to cook uncovered until they have evaporated. Halfway through the process, add salt and saffron.

Lentils with champignons

Photo: patee.ru
A very satisfying, simple and budget-friendly recipe for lovers of mushrooms and lentils.

You will need:
1 glass of lentils, 300 g of champignons, 2 onions, 2 cloves of garlic, 1 carrot, salt, pepper, herbs.
Preparation:

Boil the lentils until soft according to instructions and drain off any excess liquid. Chop the onion and garlic, grate the carrots on a coarse grater, and cut the champignons into pucks. Fry all the vegetables in vegetable oil until tender, add the lentils, simmer a little and add chopped herbs with spices.

Salad Gourmet

Perhaps one of the simplest recipes! Suitable if you have unexpected guests. Hearty and at the same time light salad!

Ingredients:

• 5 medium tomatoes
• Bulbs
• clove of garlic
• Champignons 6-8 pieces
• Mayonnaise
• Salt to taste

Preparation:

1. Cut tomatoes and mushrooms into thin slices.
2. Pre-peeled and soaked onions, cut into rings.
3. Mix everything and season with mayonnaise. Ready!

Cream soup of champignons and potatoes

Photo: telemetr.me
A classic recipe for cream soup with champignons, to which you can add cheese, herbs, croutons or other ingredients to taste.

You will need:
300 g champignons, 4 potatoes, 2 onions, 500 ml 20% cream, salt and pepper.
Preparation:

Finely chop the onion, chop the mushrooms and fry them in butter until tender. Boil the potatoes, drain the water and mash. Add mushrooms, spices and cream to it and grind everything with a blender. Bring the soup to a boil and serve.

Preparing champignons for cooking

Preparing mushrooms correctly is not difficult. The champignons are removed from the packaging and washed under running water. The edges are cut off from the legs. Any dark areas are removed.

You need to dry the champignons with paper towels to remove excess liquid. After this, the mushrooms are used whole or cut in the desired way. If the champignons have been frozen, there is no need to defrost them.

Cheese soup with champignons

Photo: attuale.ru
This aromatic soup with French notes will quickly become a household favorite.

You will need:
500 g of champignons, 1 onion, 30 g of butter, 30 ml of vegetable oil, 1.5 l of water, 200 g of crackers, 200 g of processed cheese, salt and spices.
Preparation:

Fry the chopped onion in vegetable oil, add champignons, salt and cook over low heat for about 15 minutes. Boil water, dissolve processed cheese in it, and 3 minutes after boiling, add mushrooms. Boil for another minute, add butter and spices, and before serving – crackers and chopped herbs.

Fried champignons in a frying pan

Cooking champignons in a frying pan is tasty, healthy and, most importantly, fast!

How long to fry fresh champignons

Frying time depends on several factors:

• frying pan material;
• frying methods: stove, grill, fire.

Fresh champignons, fried whole, should wait 15 minutes. But finely chopped - only 10 minutes.

How to fry correctly

Dishes with champignons in a frying pan

It is best to cook with olive oil. Creamy foods should be avoided - the product will be greasy.

As a rule, mushrooms are not fried alone. They are necessarily supplemented with other ingredients, spices, and sauces.

Olivier with champignons

Photo: starbene.it
An original interpretation of the classic homemade salad, but now with mushrooms!

You will need:
200 g of champignons, 4 potatoes, 4 eggs, 4 pickles, 1 carrot, 1 can of canned peas, mayonnaise.
Preparation:

Boil carrots, potatoes and eggs, cut them into cubes. Chop the onion and champignons in the same way and fry until golden. Chop the cucumbers, mix the ingredients and season the Olivier with mayonnaise.

Mushroom champignon soup: 8 delicious recipes (step by step)

Champignons stuffed with vegetables

Photo: yalove.ru
An unusual, tasty, bright and completely vegetarian snack.

You will need:
6 large champignons, half an avocado, 1 tomato, 30 g basil, 20 g green onions, a pinch of sweet pepper, 1 tbsp.
sesame seeds, 1 tbsp. soy sauce. Preparation:

Peel the raw mushrooms and carefully remove the stems. Finely chop all the other ingredients, add garlic to taste and season with soy sauce. Stuff the mushroom caps and garnish with sesame seeds.

Salad freshness

This salad is another culinary masterpiece that you can show off to your friends and family!

Ingredients:

• Mushrooms
• Chicken eggs
• Green onions
• Iceberg lettuce
• Chicken
• Mayonnaise
• Sour cream
• Corn

Preparation:

1. Boil the leg
2. Boil eggs hard
3. Separate the meat from the bones, cut into small cubes
4. Mix eggs and meat in a bowl
5. Chop onion and lettuce
6. Cut the champignons into medium cubes and add to the bowl.
7. We refuel.

Mushroom champignon sauce with sour cream

Photo: mychampignons.ru
Champignons can also be used to make an excellent sauce for pasta, porridge or meat!

You will need:
200 g champignons, 1 onion, 2 tbsp.
flour, 20 g butter, 125 g sour cream, juice of 1 lemon, 2 bay leaves, a pinch of black pepper, 1 tbsp. chopped greens. Preparation:

Finely chop the onion with the champignons and simmer until tender in butter with a little water. Add flour, stir, bring the sauce to a boil. Add sour cream, spices, bay leaf, lemon juice and herbs and simmer a little more. Take out the bay leaf and blend the sauce with a blender.

General characteristics of champignons

Champignons are white, beige or brownish in color and spherical in shape. The diameter of the cap is from 5 to 10 cm. The weight of the mushroom is 20 g, but it can also weigh 30-35 g.

Champignons have a pleasant mushroom aroma and are widely used in cooking. Agaricus goes well with many ingredients and is therefore a valuable product for many types of dishes.

Mushrooms contain essential amino acids with vitamins B, D, PP and C, phosphorus, selenium, manganese, calcium, copper, zinc, potassium. Protein is easily digestible and is a good alternative to meat, keeping the body full.

Which champignons are not suitable for food?

For a tasty and aromatic dish, you need to choose the right Agaricus. Mushrooms that are unsuitable for food smell damp and rotten, and the skin becomes sticky, slippery and blackened. When stored for a long time, they release choline, which causes toxic poisoning.

Contraindications and possible harm of champignons

If consumed frequently, mushrooms can harm the digestive system. The production of toxic substances occurs due to improper storage. Mushrooms should be kept in the refrigerator for up to 4 days, wrapped in paper napkins. During long-term storage, they are frozen without wetting them with water, as their taste deteriorates. The frozen product is edible for 6 months.

Homemade canned mushrooms can be stored for 1-2 years. Cooked mushrooms are stored in the refrigerator for no more than 3 days.

Champignons are contraindicated for people:

• having problems with the liver, kidneys, pancreas;
• those who suffer from intestinal dysbiosis and exacerbation of chronic diseases;
• those suffering from allergies and individual intolerance to the product;
• during a diet, you should not mix them with oils, sauces and other products that are high in calories;
• for gout and gastritis;
• for duodenal and gastric ulcers;
• during pregnancy and lactation;
• due to the chitin content, champignons should not be given to children under 5 years of age, and under 10 years of age they are included in the diet in small quantities, since the child’s body is not able to digest this substance;
• Due to the content of difficult-to-digest fiber and fungin, it is not recommended for consumption by people with gastrointestinal tract disorders and liver dysfunction.

Forest champignons are similar in appearance to many poisonous mushrooms, so without the skills of a mushroom picker, it is best to purchase the product in a store. Mushrooms grown on farms are environmentally friendly and their consumption does not cause any harm.

Mushroom caviar from champignons

Photo: zen.yandex.ru
An interesting recipe for those who are tired of eggplant and squash caviar.

You will need:
400 g champignons, 2 onions, 2 carrots, 4 tbsp.
vegetable oil, 2 tbsp. soy sauce, 50 g walnuts, 3 cloves of garlic, salt and spices. Preparation:

Cut the mushrooms in half and bake for 20 minutes at 180 degrees. Finely chop the onion and fry, add grated carrots and cook together for 10 minutes. Pass all the ingredients through a meat grinder, including garlic and nuts, and season the caviar with soy sauce.

How long should you cook the champignons until they are done?

Boiled champignons are used to prepare soups, sauces, salads, side dishes and other dishes. Mushrooms cut into pieces will be ready in 5-6 minutes.

Large whole mushrooms need to be cooked correctly depending on their size:

• for salad – 10 minutes;
• for soup – 20 minutes;
• frozen champignons – 20-25 minutes;
• fresh mushrooms – 17-20 minutes.

Champignons in cream

Photo: moscow-oblast.sm-news.ru
A simple independent dish of champignons in beautiful molds or pots.

You will need:
300 g of champignons, 60 ml of cream, 40 g of butter, 60 g of hard cheese, 2 yolks, a pinch of salt, pepper and nutmeg.
Preparation:

Peel and cut the champignons into thin slices, fry in butter, stirring, for about 15 minutes. Place the mushrooms in the molds. Beat the yolks with cream and spices, pour over the mushrooms and cover with grated cheese. Bake for 15 minutes at 180 degrees.

Product preparation

You can prepare champignons in a couple of steps and extremely quickly, following some recommendations:

• Clean any remaining debris from the mushrooms. This can be done by rubbing two things together or using a soft cheek.
• For specimens whose cap diameter exceeds 2 cm, remove the skin from the edge to the center. Cut off the bottom of the leg. If desired, remove the "skirt".
• Rinse in water, then place on a towel and gently blot each mushroom. If you do not pursue the goal of depriving the champignon of its taste, do not delay the water procedures.
• Be sure to cut it. This will reveal the mushroom flavor of the champignon. The entire product is used for pickling, but only if the specimens are small.

Salad with beans and champignons

Photo: restoranvesta.ru
The salad is prepared in a matter of minutes, but guests will definitely be surprised!

You will need:
250 g champignons, 1 onion, 3 eggs, 200 g canned beans, 1 tbsp.
mayonnaise, 3 tbsp. vegetable oil, salt and pepper. Preparation:

Cut the mushrooms into strips and fry until the moisture evaporates. Add onion half rings there and continue frying until it is ready. Boil and cut the eggs into strips, drain the liquid from the beans and mix all the ingredients with spices and mayonnaise.

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French salad

This type of salad is prepared very quickly and is recommended by many chefs and cooks, since with its lightness, the salad easily captivates restaurant visitors or guests!

Ingredients:

• Champignon
• Walnuts
• Tomato paste
• Garlic
• Cilantro
• Vinegar
• Vegetable oil
• Cumin
• Balsamic vinegar
• Lemon

Preparation:

1. Clean the mushrooms and cut into slices
2. Making the sauce. To do this, add grated garlic, finely chopped cilantro to 2 teaspoons of tomato paste, add white grape vinegar, vegetable oil, cumin (one teaspoon), add salt. Mix. Then finely chop the walnuts and add to the sauce.
3. Mix mushrooms with sauce.
4. Add lemon juice, balsamic vinegar.

Marinated champignons

Photo: dneprovec.by
They can be eaten immediately or left to brew in the refrigerator until tomorrow.

You will need:
1 kg of small champignons, 5 cloves of garlic, 1 tbsp.
salt, 2 tbsp. sugar, 6 tbsp. vinegar, 50 ml sunflower oil, 7 peppercorns, 3 bay leaves. Preparation:

Add chopped garlic, oil, vinegar, sugar and salt to the pan, add the washed champignons and place on the stove. Bring to a boil and simmer covered for another 10 minutes. Place the mushrooms in a jar or container, add pepper and bay leaves.

Cooking mushrooms

If the mushroom is fresh, then it is clean, dry and without mucus. Color – milky white or soft beige, but always matte. There should be no voids in the legs, the cap is almost free of dents and dark spots, round.

If you take packaged mushrooms, make sure that they are free of moisture and mold. Frozen mushrooms should contain a minimum amount of ice.

Preparing for cooking

Rinse fresh champignons under running water and place on a paper towel. Remove heavy dirt with a soft sponge. If you ate the mushrooms young, without dark spots or heavy dirt, you don’t have to clean them - just cut off the darkened ends of the stems with a knife.

If there is a need for cleaning, just carefully pry the skin with a knife and pull it towards the center of the cap. We simply remove dark spots. All that remains is to cut off the skirts and update the cut on the leg. Rinse the mushrooms and dry them on a paper towel. Frozen mushrooms should be allowed to defrost in the refrigerator. This is not necessary if you cook them in a pressure cooker.

Cook on the stove

For one and a half liters of water you need a kilogram of mushrooms. Add citric acid, a couple of tablespoons of salt, allspice and other favorite spices. Bring the water to a boil and place the mushrooms in it. If the champignons are fresh, whole and large, let them boil for a quarter of an hour after boiling. If they are frozen - ten minutes, chopped - five minutes.

Cook in a slow cooker

Place the mushrooms in a bowl. Water is not needed, which cannot be said about salt and your favorite spices.

You can sprinkle them with seasonings and leave them to ferment for about 15 minutes. Cover the multicooker with a lid and set the stewing mode. If the mushrooms are whole or frozen, cook them for about 15 minutes; if they are cut into small pieces, cook them for about ten minutes.

Cooking in a steamer

It is better to cook whole mushrooms in it, so they turn out very juicy and do not lose moisture. Salt, add spices and wait a quarter of an hour. After that, lay them upside down. If the champignons are fresh, you need to cook them for about ten minutes. If defrosted, seven minutes is enough.

In the microwave

Not the best option for boiling mushrooms, but if there is nothing else, it will do. Place them in a container suitable for microwave use. Cover with a lid and cook at full power for a couple of minutes. If they are whole and large, add another minute; if they are pieces, two minutes will be enough.

In a pressure cooker

Place them in a bowl. Can be whole, or chopped. Pour boiling water and cook for five minutes. No need to defrost.

Champignons in batter

Photo: sdelai-lestnicu.ru
A simple and quick snack for beer or just because!

You will need:
300 g champignons, 125 ml water, 1 egg white, 3 tbsp.
flour, 0.5 tbsp. starch, salt and spices. Preparation:

Beat the egg whites with salt, add cold water, and then flour and starch. Watch the proportions so that the batter has the consistency of thick sour cream. Wash and cut the champignons as desired, dip in batter and fry in plenty of oil.

Champignons in Korean

Photo: mychampignons.ru
In addition to Korean carrots, you can also cook mushrooms using the same principle.

You will need:
300 g of small champignons, 0.5 tsp.
coriander, 3 cloves of garlic, 10 g sesame seeds, 1 tbsp. soy sauce, 1/4 cup vegetable oil, 3 tbsp. apple cider vinegar, 2 bay leaves, 1 hot pepper, 1 bunch of herbs, 1 tbsp. cumin, salt. Preparation:

Add soy sauce, vinegar, spices, fried sesame seeds, chopped herbs and garlic to the vegetable oil. Pour the marinade over the washed champignons and leave in the refrigerator for 12 hours.

Champignons from Jamie Oliver

Photo: povar24.info
Spicy champignons with cheese are an ideal side dish or snack that is very easy to prepare!

You will need:
10 champignons, 1.5 cm chili pepper, 2 tbsp.
chopped cilantro, 1 tbsp. lemon juice, 3 tbsp. olive oil, 30 g cheese, salt. Preparation:

Chop the garlic, pepper and herbs, mix them with lemon juice and olive oil. Roll the washed champignons in this mixture and leave for half an hour. Place small pieces of cheese into the mushroom caps and bake for up to 20 minutes at 200 degrees.

Champignon kebab

Photo: abraille.ru
You can cook it on the fire, grill or just in the oven!

You will need:
300 g champignons, 2 tbsp.
oil, 2 tbsp. soy sauce, 1 tsp. lemon juice, 0.5 tsp. paprika, 1 clove of garlic, chopped dill. Preparation:

Place the washed and dried mushrooms in a bag and pour in the marinade from all the other ingredients, mix well. Leave the champignons to marinate for half an hour, thread them onto skewers and bake for 12-15 minutes at 200-230 degrees.

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Cooking main dishes with mushrooms

1. Prepare the mushrooms for cooking. You want the mushrooms to be clean and dry when they are cooked.

• Avoid washing mushrooms. You should never absorb them.
• The mushrooms will absorb water if they are soaked and do not darken during cooking. This will also reduce their subtle taste.
• Wipe each mushroom with a damp cloth or kitchen paper towel, and do so only as needed to remove dirt and debris.
• You can also use a special mushroom brush.

2. Cook mushrooms as they are. Mushrooms have their own distinct flavor that can be prepared with simple additions such as butter or olive oil. Mushrooms contain a lot of water, so they will shrink significantly during cooking. Also remember that they absorb grease easily, so always use a quality oil or cooking oil.

• Sauté the mushrooms to bring out their natural sweetness. Brush them with butter and bake them in a 400 degree oven until they are lightly browned.
• Bake mushrooms like you would chicken and fry them in oil. Make sure you use high quality oil suitable for frying.
• Sauté sliced ​​mushrooms with soy sauce and butter for a simple meal.
• Grilled mushrooms in summer. Simply place the mushrooms directly on the grill pan and cook until browned. Experiment with marinade for additional flavor.
• Fry in a frying pan. This is one of the most common methods. Start with plenty of hot oil and brown the mushrooms.

3. Cooking mushrooms with eggs. Eggs and mushrooms go well together in very simple and light dishes. — You can season the scrambled eggs by adding mushrooms and garlic. — Mushrooms will be a great addition to any omelet. — Add mushrooms to frittatas (Italian omelettes made with cheese, vegetable, sausage or meat fillings) and casseroles for an earthy flavor.

4. Stuffed mushrooms for a quick snack. They are featured in many restaurants and parties.

• First, remove the gills from the mushrooms. You don't want them in stuffed mushrooms because you need room to put the filling.
• You can make a quick and easy filling using breadcrumbs, eggs, fried onions, spices and cheese.
• Place the filling into the mushroom until a small bump appears above the cap of the mushroom.
• Bake them in a 400 degree oven until the mushrooms are browned and the stuffing is golden.
• Experiment with different types of toppings and toppings. It can be creative and fun!

5. Add mushrooms to regular dishes. When added to existing recipes, mushrooms can add depth of flavor and complexity.

• Prepare pasta sauce with mushrooms. Mushrooms are a great addition to pasta sauces. You can even add them to Alfredo sauce.
• Mushrooms make an excellent filling for ravioli and pies.
• You can add mushrooms as a filling to sandwiches, paninis, wraps, and other lunch staples to add significant flavor and dimension. You can even make a portobello mushroom sandwich.
• Place mushrooms on pizza as a topping.
• Add mushrooms to meat dishes for extra flavor. They go especially well with beef or chicken. These are common toppings for steak and roasts.

Champignons stuffed with chicken

Photo: eldomo.ru
Everyone knows chicken with mushrooms, but what about mushrooms with chicken?

You will need:
600 g champignons, 150 g boiled chicken, 1 egg, 1 onion, 1 tbsp.
chopped greens, 4 tbsp. wheat cereal, 200 g sour cream, 50 ml white wine, 1 tsp. grainy mustard, 150 g processed cheese, salt. Preparation:

Separate the stems from the mushrooms and chop them finely. Fry the wheat grains for 4 minutes, pour boiling water over them and cook for 10 minutes. Cut circles from the processed cheese to the size of the caps, and chop the trimmings with herbs, chicken and onions.

Mix it all with cereal, mushroom stems and egg, add spices, stuff the caps and put pieces of cheese on top. Place the caps in a mold and fill with sour cream, mustard and wine. Bake for 15 minutes at 180 degrees.

Champignons, how to choose for cooking

Choosing white champignons for cooking is easy. The more elastic, “filled” the mushrooms and the less damage they have, the fresher, tastier and better the champignons are. If you can somehow make a mistake in choosing with brown champignons (their color often hides flaws), with white ones a mistake is unlikely. A fresh white champignon should be really white, without any brown spots, dents, blackened stems, etc.

Fresh white champignon should be white, without any brown spots, dents, or blackened stems

Champignons with beets

Photo: liveinternet.ru
A rare combination will immediately attract attention even on the holiday table.

You will need:
10 large champignons, 1 onion, 2 cloves of garlic, herbs, salt, pepper, 3 tbsp.
vegetable oil. Preparation:

Separate the stems of the mushrooms and cut them into small cubes with the beets and onions. Add spices and crushed garlic to the oil. Fill the caps with the filling and top with garlic butter, place on parchment and bake for 10-15 minutes at 200 degrees.

Warm salad of champignons and zucchini

Photo: skolkogramm.ru
The salad turns out to be very nutritious, but fresh and light.

You will need:
300 g of champignons, 300 g of zucchini, 1 onion, 0.5 bunch of lettuce, 5 sprigs of parsley, salt and pepper.
Preparation:

Cut the champignons into pucks, the onions into half rings, and the zucchini into half circles. Fry the onion and add the mushrooms until the liquid evaporates. Fry the zucchini separately, mix with mushrooms, place it all on lettuce leaves and garnish with herbs.

Salad Italy

Many people are initially afraid to eat raw champignons. But having tried such an unusual and light food, they can no longer understand how they could eat fatty fried mushrooms before! We offer you another great recipe!

Ingredients:

• Champignon
• Green salad
• Walnut
• Vegetable oil
• Olives
• Lemon
• Balsamic vinegar
• Parmesan

Preparation:

1. Chop the mushrooms and sprinkle with lemon juice.
2. Chop the lettuce leaves and place on the bottom of the plate
3. Slice olives and place on salad
4. Place the mushrooms in the next layer
5. Sprinkle with nuts
6. Sprinkle with Parmesan flakes
7. Drizzle with oil and balsamic vinegar

Champignons in honey-mustard marinade

Photo: youtube.com
A new take on the usual appetizer of pickled champignons!

You will need:
600 g champignons, 2 tsp.
honey, 1 clove of garlic, half a lemon, 1 tsp. spicy mustard, 2 tsp. grainy mustard, 3 tbsp. vegetable oil, spices. Preparation:

Pour salted boiling water over the mushrooms and boil for 5 minutes after boiling, drain the water. Mix honey with mustard, add oil and lemon juice, crushed garlic and spices. Stir the marinade and pour it over the still hot mushrooms. Place in a jar, and when it cools down, put it in the refrigerator for at least 6 hours.

Salad Basket

A very original salad made in a basket of baked cheese! It is so delicious that you can forget about all other dishes! Just try it once and it will become one of your favorite recipes!

Ingredients:

• Mushrooms
• Lemon
• Purple onion
• Hard cheese
• Garlic
• Tomato
• Arugula

Preparation:

1. Marinate mushrooms with lemon
2. Chop the onion
3. Preheat the oven to 200 degrees
4. Place grated hard cheese on parchment paper
5. Add grated garlic and tomato
6. Place in the oven for 5 minutes
7. Then, using a mold or bowl, we make a basket of cheese (as in the video)
8. Cooling the basket
9. Mix champignons with vegetable oil and arugula
10. Fill the basket with mushrooms. Garnish with herbs and tomatoes

Salad with raw champignons and bell peppers

Photo: vsezdorovo.com
Raw champignons have a completely different taste in dishes.

You will need:
120 g champignons, 60 g bell pepper, 1 red onion, 4 tbsp.
9% vinegar and vegetable oil, 2 tbsp. soy sauce, dried garlic, oregano, salt. Preparation:

Cut the pepper into strips, the onion into feathers, and the mushrooms into thin slices. Pour half the vinegar and half the oil over the onion and leave for 10 minutes. Add it to the vegetables, mix with spices and top with a dressing made from the remaining oil and vinegar.

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