07/25/2020 Pierre Gagnaire Cooking
Wanting to surprise the guests invited to the feast, the hostess can prepare a very tasty mushroom appetizer. Let us next consider several options for the most original of them, which will turn out to be not only tasty, but also beautiful.
Champignons with cheese
In order to decorate the festive table, you can prepare champignons baked under a cheese crust. To create such a mushroom appetizer, you need to take 600 g of large or medium-sized champignons, wash them, dry them and cut out a stem from each mushroom. After this, the mushrooms should be placed on a baking sheet, previously greased with oil, with the caps facing down.
Now is the time to start preparing the filling. To create it, you need to take carefully chopped, separated legs and fry them with chopped onion. The mass should be fried in a frying pan with butter until half cooked, and then put it in a separate bowl and add 100 g of bacon, a couple of crushed cloves of garlic, and a mixture of Provençal herbs. The collected mixture should be crushed using a blender and stuffed into the mushroom caps.
After this, the mushrooms need to be placed in the oven and baked for 15 minutes at 190 degrees. After the specified time has elapsed, remove the baking sheet from the oven and sprinkle its contents with grated hard cheese (about 100-150 g) and return it to the oven for another 5-7 minutes.
Stuffed champignon mushrooms in the oven
Stuffed champignon mushrooms in the oven
Stuffed mushrooms are an easy to prepare and delicious appetizer. They stand out among all the snacks and are readily eaten. For filling, you can use various minced meats: vegetables, shrimp, meat, in a combination of several types of products, etc. I personally like to take the filling from brown rice and smoked brisket. .
Ingredients:
- brown rice - 100 grams;
- champignons - 16 pieces;
- smoked brisket - 250 grams;
- leek - 2 stalks;
- parmesan - 80 grams;
- garlic - 6 cloves;
- olive oil - 4 tablespoons;
- salt and ground black pepper - optional.
Cooking stuffed mushrooms with rice
It is advisable to choose medium or large mushrooms so that it is convenient to fill them with minced meat. Boil the rice in plenty of water and then drain through a colander. Cut off the entire stem of the mushrooms. Next, chop the mushroom stems, onions and brisket very finely, add crushed garlic and fry in olive oil.
Season during cooking. Fill the caps with the prepared mixture, place in a convenient fireproof container, pour in cream and bake in the oven at 180 C. When serving, sprinkle with grated cheese.
"Mushroom stumps"
Practice shows that the “Mushroom Stumps” appetizer is a wonderful decoration for any holiday table. To create it you need to take:
- baguette;
- 250 g champignons;
- onion head;
- bell pepper;
- 3-4 tablespoons of sunflower oil;
- 100 g hard cheese;
- a mixture of ground peppers and salt (to taste);
- greens for decoration.
At the very beginning of preparing the “Mushroom Hemp” snack, you need to make the filling. To create it, you need to chop bell peppers, onions and mushrooms into thin strips. Then all the listed components need to be fried in a frying pan with oil until the components acquire a golden crust. The finished filling should be allowed to cool.
The baguette should be cut crosswise into as many pieces as possible, about 3-4 cm wide. The pulp must be removed from each such piece without damaging the integrity of the crust. The prepared elements need to be marked on a baking sheet greased with oil. Instead of bread pulp, you need to put filling in each “stump”, then sprinkle with grated cheese and put the baking sheet in the oven for 10 minutes.
The ready-made snack “Mushroom stumps” is not only tasty, but also juicy and incredibly aromatic. If desired, it can be decorated with finely chopped fresh herbs.
Recipes for preparing snacks from mushrooms and vegetables
Most often, the preparation of snacks from mushrooms and vegetables is carried out for some holiday. At the same time, appetizing dishes made from such components can be a pleasant bonus to regular lunches and dinners.
Basic moments
Mushroom and vegetable snacks come in hot and cold preparation. Popular dishes include hot dishes of champignons with liver and stuffed pecheritsa. Hot appetizers made from vegetables and mushrooms, which have an incomparable taste, will also go well.
An appetizer with mushrooms can be either simple or restaurant-style. Therefore, in order to get the expected result, before choosing and starting to prepare a dish, you should familiarize yourself with the set of products and the cooking stages.
Also, those dishes that are prepared from vegetables will not be superfluous on the table. They are quick to prepare, distinguished by their simplicity, and turn out festive, with a refined taste. At the same time, even simple recipes with vegetables can be made quite tasty. For example, spicy vegetable snacks. And canned dishes with vegetables will appeal to everyone.
For those who are on a diet or have restrictions in the selection of products, it is possible to choose snacks using healthy raw vegetables.
Recipe for eggplant dish “Gift from Mother-in-Law”
The recipe requires the following products:
- eggplants – 2 units;
- eggs – 2 units;
- tomatoes - 2 pieces;
- mayonnaise – 200 grams;
- ketchup – 3 large spoons;
- garlic – 5 cloves;
- a bunch of greenery;
- salt;
- flour.
Beat eggs with salt. Cut the eggplants into thin slices. First roll them in flour and then in egg. Heat a frying pan, add oil, add eggplant, fry until golden brown. Transfer the finished product to a paper towel to absorb excess oil. Add salt.
Combine ketchup with mayonnaise, add chopped herbs and garlic. Grease the eggplants with the prepared mixture. Place tomato slices in the center. Then fold the ends of the eggplant into the center. You will get an envelope.
Mushrooms in cream
To prepare this hot mushroom appetizer, it is advisable to use champignons. To make the dish tasty, you need to take:
First of all, you need to fry the mushrooms cut into thin slices in a hot frying pan with the addition of butter. After 15 minutes, the ingredient must be evenly distributed among two small molds suitable for baking in the oven.
Next, in one bowl you need to combine the yolk, cream, and the spices specified in the recipe. The ingredients should be thoroughly whisked and pour the resulting mixture over the mushrooms. On top of everything, you need to put grated cheese on a coarse grater in each mold.
After all, the mushrooms need to be baked in the oven for 15 minutes.
From the specified amount of ingredients you get two servings of an aromatic, tasty and unusual snack. If you want to prepare a larger number of servings, the volume of products can be increased proportionally.
Tartlets with mushrooms
The amount of ingredients indicated in this recipe is designed to prepare 12-15 servings of snacks. For this you need to take:
To create the filling, you need to fry finely chopped mushrooms in a frying pan, mixed with chopped onions. As soon as the mass becomes lightly browned, it must be removed from the heat and, transferring to a separate bowl, cooled.
Separately, boil the chicken fillet. When cooled, it should be cut into small cubes and combined with mushrooms. There you also need to add diced eggs and, adding mayonnaise, pepper and salt, mix until smooth. If desired, this mass can be supplemented with finely chopped dill and parsley.
After preparing the filling, you need to fill each tartlet with it, adding the mass with a heaped tablespoon. Having decorated each basket with a sprig of greenery, a bright mushroom appetizer of champignons and chicken can be served.
Tartlets with mushroom filling and champignons
Champignon filling is an interesting and original solution for filling tartlets.
Ingredients:
- tartlets – 15 pcs.;
- fresh champignons – 300 gr.;
- onion – 1 pc.;
- boiled chicken eggs – 2 pcs.;
- processed cheese curds (“Friendship” or others) – 180 gr.;
- garlic – 2–3 cloves;
- fresh dill, salt, pepper, mayonnaise;
- vegetable oil (for frying).
Cooking instructions:
- Finely chop the onion and mushrooms. Place the onion in a heated frying pan with oil and cook until golden brown. Add the mushrooms there and fry everything together for another 10–15 minutes, then add salt and pepper and remove from the heat. Transfer the finished mushrooms to a paper towel and leave to cool completely.
- Grind the cheeses and hard-boiled eggs on a fine grater. Squeeze the garlic there, if desired. Mix the resulting mass with the cooled champignons, sprinkle with finely chopped fresh herbs.
- Season with mayonnaise and mix.
Fill the tartlets with the resulting filling and garnish with dill sprigs.
Julien
This simple but very tasty snack with a beautiful French name is widely popular all over the world. To prepare it you need to take:
To prepare julienne, boil the chicken fillet in salted water, then cool it and cut it into small cubes.
Separately, chop the onion and cut the mushrooms into small slices. Next, fry the onion in a hot frying pan with oil, then add champignons to it and, after salting the mass, wait until all the moisture has evaporated from it.
In another dry frying pan you need to prepare sour cream sauce. To do this, you should fry the flour on it, after which you need to pour it with sour cream and, adding pepper and salt, bring the mixture to a boil, stirring it constantly.
After all the main components are ready, you need to combine the chicken with the mushroom mass and, placing it in a container suitable for baking, pour it with still hot sauce. In this form, the future julienne should be simmered over medium heat for 15 minutes, and then covered with a lid and placed in the oven for baking for the same time. It is recommended to bake julienne at a temperature of 180 degrees.
After the specified time has passed, the container with the hot snack must be removed from the oven and its contents must be evenly covered with grated cheese. After this, without covering, the container must be placed in the oven for another 2-3 minutes so that the contents are covered with a cheese crust.
Cold appetizers made from fresh mushrooms: stuffed champignons with cheese
Champignons stuffed with spinach and cheese
Ingredients:
16 large mushrooms, 140 g frozen spinach, 65 g feta, 30 g cream cheese (e.g. Philadelphia, buko), 30 g parmesan or jugas, a small bunch of green onions, salt to taste
Preparation:
To prepare this “Stuffed Champignons” appetizer, the mushrooms need to be washed and dried. Carefully remove the stems and remove the skin from the caps. Thaw the spinach and drain in a colander to drain excess liquid. Mix spinach, feta and cream cheese. Finely chop the green onions, add to the curd mass, add salt and stir.
Fill the mushroom caps with the cheese filling, place in a heat-resistant dish, sprinkle with grated Parmesan.
Bake the champignon appetizer with cheese in the oven at 180°C for 20 minutes until the cheese crust is golden brown. Serve the stuffed mushroom appetizer cold.
Champignons with polenta and smoked sausages
Ingredients:
4 large champignons, 150 g smoked sausages, 100 g polenta, 1 onion, 1 apple, 50 g hard cheese (for example, Russian), 30 g butter, a small bunch of dill, salt to taste, vegetable oil for frying.
Preparation:
Before you start preparing this appetizer with mushrooms and cheese, you need to boil water, lightly salt it, and add polenta in small portions. Boil for 30 minutes with constant stirring, cool.
Peel the onion, cut off the peel and core of the apple. Cut the sausages into slices, the apple and onion into small cubes.
Wash and dry the champignons. Carefully remove the stems and chop them finely, remove the skin from the caps.
Fry onions, sausages and mushroom stems in a small amount of heated vegetable oil. Add the resulting mixture, apple, chopped herbs and softened butter to the polenta. Mix.
Fill the champignon caps with the resulting filling and sprinkle grated cheese on top. Bake in the oven at 180°C for 10-15 minutes. Serve the champignon appetizer prepared according to this recipe chilled.
Champignons with chicken, mushrooms and pine nuts
Ingredients:
2 large champignons, 1/2 onion, 1/2 carrot, 25 g rice cereal, 75 g chicken fillet, 50 g mayonnaise, 25 g soft cheese (for example, feta), 20 g peeled pine nuts, a small bunch of cilantro and green onions, vegetable oil for frying
Preparation:
To prepare this cold appetizer, the champignons need to be washed and dried. Carefully remove the stems and remove the skin from the caps. Wash and dry the chicken fillet. Cut mushroom stems, fillets, peeled carrots and onions into small cubes. Finely chop the green onions and cilantro.
Boil the washed rice until half cooked (10-12 minutes). Fry onions, carrots, chicken fillet and champignon legs in heated vegetable oil for 15-20 minutes. Cool.
Mix fried vegetables, mushrooms and chicken fillet with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and mix.
Fill the mushroom caps with the minced meat, place on a baking sheet, crumble the cheese on top. Bake this fresh mushroom appetizer in the oven at 180°C for 10 minutes. Serve cold.
These photos for recipes for champignon appetizers clearly demonstrate what the resulting dishes look like:
Marinated champignons
A mushroom appetizer prepared according to this recipe (with photo) will definitely appeal to all fans of spicy dishes. To create it, you should take 400 g of large champignons and, after washing them, remove the stalks, and then dry the caps. After this, the prepared caps must be immersed in a saucepan and, after pouring 500 ml of water, put the mixture on fire. While the water is boiling, add 30 g of sugar, 15 g of salt, 4-5 peppercorns, bay leaf, and a couple of buds of dried cloves. As soon as the contents of the pan boil, you need to wait another 7 minutes and only after that add the onion cut into thin rings, as well as 150 g of vinegar, into the pan. In this composition, the mushrooms must be continued to cook for another 7 minutes. After the allotted time has passed, the pan must be removed from the stove and its contents allowed to cool.
While the cooked mushrooms are cooling, you need to prepare the filling for them. To do this, combine 100 g of cream cheese, 1/3 teaspoon of ground red pepper, a little finely chopped parsley and a crushed clove of garlic in one bowl. After grinding the indicated ingredients until smooth, the resulting mass should be stuffed with pickled mushrooms and, placing them on a dish, serve.
Characteristics of champignons
Nowadays fresh champignons can be found not only in the forest. They are grown on a production scale, in special conditions, in greenhouses and simply in open ground. The French were the first to start breeding them; the word “mushroom” in French sounds like champignon.
The benefits and harms of mushrooms
Everyone knows that you have to be very careful when eating mushrooms. Scientists and biologists have studied in detail the benefits and harms of champignons. It was found that the benefits of these mushrooms are very great. They include:
- vitamins of groups B, D, E, PP (100 grams of mushrooms contain their daily requirement);
- minerals (K, Ca, Zn, Fe, Cu, P, Mr, Se), which improve metabolism, strengthen the nervous system, and support circulatory processes;
- about two dozen amino acids (for example, panthenol, biotin, linol), which are building materials for cells;
- easily digestible high-quality protein needed by the body, which is an alternative to meat protein;
- antioxidants that protect against the adverse effects of free radicals, removing waste, toxins, and heavy metals from the body.
Nature itself gives these mushrooms properties that not only help a person not die of hunger, but also allow him to feel great.
Champignons are good for health because:
- contain components that help fight excess cholesterol;
- they contain folic acid (vitamin B9), which is involved in hematopoiesis, and this vitamin is quite rare in natural products;
- mushrooms are very filling, although they have a low calorie content, which is only 27 kcal per 100 grams of fresh product and, given this fact, champignons are used in dietary nutrition;
- if you regularly add champignons to your diet, you can reduce the risk of heart attack and atherosclerosis;
- mushrooms improve memory, develop and activate mental activity;
- when dried, all the beneficial properties of champignon are preserved; in dried form, it is useful for stomach diseases;
- The mushroom is even used in cosmetology to combat dry skin and the appearance of premature wrinkles.
As you can see, the benefits of champignons are incredibly great. However, like any other product, it has its contraindications:
This mushroom should not be added to food if you are allergic;- champignons contain chitin, which is poorly absorbed by the body, especially children;
- It is not recommended to use in case of inflammation of the pancreas, chronic pancreatitis and other gastrointestinal diseases (champignons contain the indigestible component fungin);
- mushrooms absorb harmful components from the surrounding atmosphere, so you should not collect them near the road.
The use of champignons in cooking
Champignons are very popular in cooking; they are easy to prepare and do not require special culinary skills. The mushroom has an elastic body, cuts well and retains its shape, which allows you to make a beautiful dish.
Champignons are used:
- boiled;
- fried;
- dried;
- baked;
- pickled.
From them you can prepare:
- salad;
- mushroom soup;
- side dishes;
- stew;
- julienne;
- various snacks;
- winter preparations.
There are a lot of recipes using mushrooms for both everyday menus and festive feasts. Especially varied are salads and appetizers, which, along with other ingredients, include champignons.
Champignons with vegetables
Fans of vegetable and mushroom appetizers will definitely love this recipe for champignons stuffed with vegetables. To prepare such a bright and tasty dish you need to take:
To create the filling for the appetizer in question, you need to finely chop the onion and fry it in sunflower oil until golden brown. After this, you need to add grated carrots to the onion and fry these two components together, then add spices to them, mix well and remove from heat. In another frying pan with melted butter, fry the tomatoes, cut into strips.
The champignons should be washed and, after removing the stems, allowed to dry slightly. After this, you need to put a teaspoon of carrot-onion fry into each hat and cover it with tomatoes. All the mushrooms should be placed in a deep saucepan with their caps down, sprinkled evenly with grated cheese, cover with a lid, and then put on low heat for 15 minutes.
Mushroom and vegetable appetizers are some of the most delicious
Korean champignons at home - a snack that is relevant at any time of the year! Such mushrooms are a huge success at any holiday! But, believe me, they can be prepared not only for the holiday. but also for a family dinner. The resulting champignons are aromatic, pungent and spicy. Miracle, how delicious! Ingredients: 1 kg of medium-sized champignons (if...
A quick cabbage appetizer always helps me out. I chopped up a second jar and it’s in my refrigerator. I really like it, and the cabbage turns out to be crispy, juicy and aromatic, and the garlic in this dish, it seems to me, adds a special piquancy. Try it, I hope you like this recipe. Ingredients: 800 grams of water; ...
I would like to offer you a delicious appetizer - instant Georgian eggplants. This is such a cool thing, you just have to try it! The taste is simply disgusting! I can’t imagine my summer and autumn without such a snack, and I wholeheartedly advise you to make it! Ingredients: eggplants - 1 kg; red bell pepper - 0.5...
Vegetable snacks are always cool and healthy! So today I want to offer you a great recipe - an Italian eggplant appetizer! A dish for all 100! Fragrant, tasty, appetizing! You can serve it both on holidays and on weekdays! The taste is very rich and colorful. Be sure to try it - it’s…
Incredibly aromatic and quick pickled cabbage with bell pepper. I really like this combination, cabbage and pepper, and also. that the cabbage is ready after just a day. And you can serve it with potatoes, porridge and meat. And I can eat it just like that with some bread. Ingredients: 2 kg of white cabbage; 2-3...
In this article we will tell you how to prepare mushroom caviar for the winter. A preparation that deserves the attention of all lovers of mushrooms and snacks made from them! It turns out to be a very colorful and tasty dish! It doesn’t look like regular preparations, we recommend you try it! Ingredients: mushrooms - 10 kg; water - 2 liters; salt - 400 grams; ...
Instant marinated eggplants with garlic are delicious, quick and incredibly appetizing! I advise all “blue” lovers to try it. A quick and very simple dish made from a minimum of ingredients. Pickled eggplants are ready in 12 hours. We will need: eggplants - 2 kg; garlic - 1 head; dill or parsley (whichever you prefer); ...
I suggest you make quick marinated eggplants with onions. They turn out very tasty, a little spicy, but you know, rich and aromatic. The eggplants will be ready in 5 hours. It’s hard to imagine a better snack in the summer. Try it, if you are an eggplant lover, you will definitely appreciate this dish. Ingredients: Eggplant -...
I want to tell you the recipe - pickled tomatoes with cabbage! My aunt always prepared these tomatoes and taught me how to make them. The cabbage turns out amazing, and the tomatoes... Mmm.... It’s even difficult to describe the taste of the tomatoes, they become so aromatic, imbued with the taste of vegetables and garlic. Well, A REAL MIRACLE! I wholeheartedly recommend you try it! Ingredients: Cabbage; carrot; tomatoes; garlic. Brine on...
Delicious quick-cooking pickled cabbage always helps me out: I chopped up a couple of jars, and I always get delicious crispy cabbage to the table. It's ready in a day and a half. Try it, I hope you like the recipe. Prepare the following products: Cabbage - 3 kg; 3-4 carrots; garlic - 3-4 cloves. For the marinade: water - 1.5 liters; sugar …
Source: https://www.saitkulinarii.info/category/zakyski/zakuski-iz-gribov-i-ovoshey/
Hot sandwiches
This mushroom appetizer recipe will definitely please all fans of fast food. To create it you need to take:
To make such a quick appetizer, you need to cut the mushrooms into small slices, then fry them in a hot frying pan with the addition of a small amount of sunflower oil. Next, combine the mushrooms with grated cheese and, after mixing thoroughly, remove the mass from the heat.
You need to dry the baguette slices in the toaster. Afterwards, each of them should be generously rubbed with a clove of garlic and, covering each with a cheese-mushroom mixture, serve.
Appetizer with pepper
This mushroom appetizer recipe will appeal to many fans of marinated dishes. In order to prepare it, you need to take the following ingredients:
To prepare the appetizer in question, you need to cut the mushrooms (preferably champignons) into thin slices, then fry them in a frying pan with some oil. After two minutes of frying, add finely chopped bell pepper, herbs and finely chopped garlic to the mushrooms. As soon as the vegetable becomes soft, add salt, add ground pepper and, after stirring, remove from heat. The mixture should be seasoned with natural liquid honey and, after stirring it again, allow it to cool.
Before serving, let the appetizer sit in the refrigerator for at least 4 hours - during this time its taste will become brighter and richer.
Mushroom appetizers - how to cook
Many different appetizers and salads are served at the festive table. Appetizers are prepared from vegetables, meat, fish and mushrooms. Read on to learn how to prepare mushroom appetizers for the holiday table
Recipe: Herring rolls with mushrooms
Ingredients:
- 300 gr. champignons
- 200 gr. herring fillet
- onion
- 3 tbsp. l. vegetable oil
- pickled cucumber
- parsley
- salt
- pepper
Cooking method:
- Chop mushrooms and onions.
- Fry mushrooms and onions in vegetable oil.
- Grind the fried mushrooms in a meat grinder or blender.
- Salt and pepper the minced meat.
- If necessary, you can add a little flour or potato starch to the minced meat.
- Lightly beat long herring fillets.
- Place minced mushroom on the edge of the fillet and roll into a tight roll.
- Secure the roll with toothpicks and put it in the refrigerator for 2-3 hours.
- Before serving, cut the roll in half.
- Garnish the appetizer with pickled cucumber and parsley.
Recipe Stuffed Champignons
Ingredients:
- large champignons
- vegetable oil
- dry white wine
- butter
- onion
- garlic
- tomato puree
- salt
- pepper
- parsley
Cooking method:
- Separate the mushroom caps from the stems.
- Chop the legs together with the onion and fry in vegetable oil.
- Add 1-2 tbsp to the fried mushrooms. l. tomato puree, dry wine and chopped garlic.
- Salt and pepper the minced meat.
- Simmer the minced meat over low heat for 2-3 minutes.
- Chop the greens and season the minced meat with it.
- You can add breadcrumbs or flour to the minced meat for thickness.
- Stuff the mushroom caps with the resulting minced meat.
- Grease a baking dish with butter.
- Place the caps in a mold and place in a hot oven.
- Bake stuffed mushrooms for 10-15 minutes at 200 degrees.
Recipe for Toast with fresh mushrooms
Ingredients:
- 2 loaves of white bread
- 1 kg champignons
- 2 pcs. onions
- 2 tbsp. l. flour
- 100 gr. butter
- 2 tbsp. l. sour cream
- 2 eggs
- 0.5 l milk
- salt
- pepper
- breadcrumbs
Cooking method:
- Cut off all the crusts from the loaves and cut into medium slices.
- Beat eggs with salt and pepper.
- Pour milk into eggs.
- Dip the bread slices into the egg mixture and fry in butter on one side.
- Grease a baking tray with butter.
- Place the bread on a baking sheet, uncooked side down.
- Cut the mushrooms and onions into cubes and fry in butter.
- Salt and pepper the mushrooms.
- Grind part of the mushroom mass with a blender, then combine with the main part of the mushrooms.
- Add sour cream and flour to the minced meat, mix thoroughly.
- Distribute the mushroom mince over the bread on a baking sheet.
- Bake the croutons at 180 degrees for about 10 minutes.
Recipe Stuffed champignons with minced chicken
Ingredients:
- 1 kg large champignons
- 0.5 kg minced chicken
- 3 teeth garlic
- onion
- salt
- pepper
- vegetable oil
- 150 gr. cheese
Cooking method:
- Remove the stems from the mushrooms and chop them.
- Cut the onion into cubes.
- Fry mushroom legs with onions.
- Salt and pepper the minced meat.
- Grate the garlic on a fine grater.
- Combine mushroom and chicken mince, season with garlic.
- Simmer the minced meat until done.
- Add salt to taste.
- Remove the minced meat from the heat and cool.
- Grate the cheese and add to the cooled minced meat.
- Fill the mushroom caps with minced meat.
- Line a baking sheet with foil and grease with oil.
- Place stuffed mushroom caps on foil.
- Bake for 20-25 minutes at 180 degrees.
Recipe for Koloboks from mushrooms and boiled potatoes
Ingredients:
- 0.5 kg fresh mushrooms
- 1 kg boiled potatoes
- 4-5 tbsp. l. vegetable oil
- greenery
- 5 tbsp. l. flour
- onion
- salt
- pepper
Cooking method:
- Chop fresh mushrooms and simmer in vegetable oil until tender.
- Separately, fry the onion into strips.
- Place the onion into the mushrooms, add salt and pepper.
- Peel the potatoes, boil and make mashed potatoes.
- Add flour and salt to mashed potatoes to form a viscous mass.
- Divide the potato mixture into small flatbreads.
- Place 1 tsp in the middle of the cakes. minced mushroom.
- Blind the edges of the cake, giving it the shape of a bun.
- Fry the buns with mushrooms in vegetable oil until golden brown.
Video recipe “HIT FOR A PICNIC: champignon kebab. Mushrooms on the grill"
Have fun cooking and be healthy!
Always yours Alena Tereshina.
Buyurdi
Buyurdi is a Greek appetizer made from feta cheese, mushrooms, tomatoes and served hot. To prepare this popular Greek snack, you need the following ingredients:
At the very beginning of creating the snack in question, you need to grease a deep dish suitable for baking in the oven with a small amount of olive oil and place on its bottom a mixture made from small lumps of cheese, chopped onions and crushed garlic. Next, distribute the tomatoes and mushrooms cut into slices over the entire surface, laying out the ingredients in strips, alternating them with each other. The surface of the composition should be sprinkled with chopped parsley.
In a separate bowl you need to prepare the sauce for the buurdi. To do this, combine olive oil, honey, ground pepper, balsamic vinegar and nutmeg in one bowl. After mixing the ingredients, pour the mixture over the future snack and, covering it with foil, place it in the oven for 10 minutes to bake at 200 degrees. After the specified time has expired, the foil must be removed and cooking continued under the same conditions for another 10-15 minutes.
A mushroom appetizer prepared according to this recipe turns out incredibly aromatic, juicy and bright. It is recommended to serve it hot or warm.
Instant marinated champignons at home
Quick-cooking marinated champignons at home
The festive table will always be decorated with pickled mushrooms, which will be an excellent addition to the main meat dish. Now it’s just the autumn season and I want something spicier and tastier to eat. So whoever has such an opportunity, take care to cook according to an already proven recipe.
When canned, champignons reveal their full flavor qualities, and are also useful for those who are struggling with excess weight. Select healthy mushrooms that are not large in size, with a cap diameter of no more than 4-5 cm.
Ingredients:
- peeled champignons - 400 grams;
- brown mustard seeds - 1 teaspoon;
- garlic - 3 cloves;
- sage leaves - 4 pieces;
- red wine vinegar - 1 tablespoon;
- olive oil - 1 tablespoon;
- salt - to your taste;
- water - 500 milliliters.
Technology for preparing marinated champignons
Before marinating, boil the mushrooms in boiling water for 5 minutes and then drain the water. Then prepare the brine, pour in the mushrooms and boil for 2 minutes. Place tightly into small jars and close with a lid.
Cool and refrigerate. On the second day, the goodies can be consumed. It is advisable to prepare a small amount immediately in a bowl, just store with the lid closed.
"Ladies' Breakfast"
This snack option is ideal for those who prefer to lead a healthy lifestyle and love low-calorie dishes. To prepare o, you need to fry a finely chopped onion and 150 g of champignons, cut into slices, in a frying pan with hot oil. After 5 minutes of frying, add grated ginger root (10 g) and chopped bell pepper to the mushroom mixture.
In a separate bowl, mix three chicken eggs, as well as a small amount of pepper and salt. After grinding the ingredients until smooth, pour the mixture into a frying pan with vegetables, add finely chopped onion and dill, and immediately remove the base for the future snack from the heat. Then the mass should be distributed into portioned ceramic molds suitable for baking, filling them 2/3 full. Now you should pour one egg into each of them, add a little pepper and salt, and only then put it in the oven for 10-15 minutes.
The prepared appetizer should be served exclusively hot.
Marinated champignons for the winter
An excellent mushroom appetizer for the winter are pickled champignons. In order to make a marinade, the amount of which will be calculated per kilogram of mushrooms, you need to take:
To prepare such an appetizer, it is recommended to take mushrooms that are small and of the same size - only in this case will they marinate evenly and be equally tasty. The champignons need to be washed and everything unnecessary removed, then boil the mushrooms in boiling water for 5 minutes and then drain it.
Separately, prepare a marinade for mushrooms. To do this, you need to bring water to a boil, add all the spices specified in the recipe and add champignons there. The mushrooms need to be cooked for 10 minutes, then turn off the heat and leave the contents of the pan to cool.
When the mass becomes cold, it must be put into jars, pouring the marinade over the mushrooms, and covered with thick iron lids. Practice shows that such a mushroom appetizer for the winter will be most delicious only after 5-7 days, when the main ingredient is well saturated with the taste and aroma of spices and herbs. In this form, the product is perfectly stored for more than 30 days.
Mushrooms marinated in the described way can be served in combination with onions and a minimal amount of sunflower oil.
Mushroom appetizer for the winter
Old Russian cuisine knew a lot about mushroom appetizers for the winter.
Since ancient times, mushrooms in Rus' have been dried, salted, and pickled. They were added to soups, fried, baked, and used to make mushroom fillings for pies. Russian cooking knows more than 140 inimitable recipes. One white mushroom noodle is worth it. Or mushroom caviar. Or cabbage soup with honey mushrooms! Yes, just peasant-style mushroom roast of unforgettable taste.
There would be excellent mushrooms, but a Russian person would figure out how to cook them.
The purpose of a snack dish is to whet the appetite before eating the main meal. Salted and pickled mushrooms are one of the most favorite snacks in the north of Russia, the Urals, and Siberia. Especially prized are saffron milk caps, milk mushrooms, volushki, and porcini mushrooms. You need to skillfully salt and marinate mushrooms. There are many ways to prepare such a preparation.
There is no single recipe. Some housewives, for example, soak mushrooms before salting, others pour boiling water over them, others boil them, while others generally consider this unnecessary. In the same way, spices and seasonings seem necessary to some, but optional to others. Let's look at different ways to prepare mushrooms for the winter.
Honey mushrooms with the addition of vinegar last much longer than boiled ones. In winter, every Russian loves to open aromatic mushrooms with spices and enjoy them.
To prepare 3 liters of the finished product you will need:
- Honey mushrooms – 5 kg.
- Boiled water for marinade – 1 liter.
- Salt – 2 tablespoons.
- Sweet peas – 10 pcs.
- Bay leaf – 4 pcs.
- Sugar – 1 tbsp.
- Vinegar essence – 1 teaspoon.
- Garlic – 1 head or more (to taste).
- Vegetable oil – 600 g.
Preparation:
- After looking through and sorting out the mushrooms, cut them, separating the caps from the stems.
- Place the mushrooms in a deep saucepan and pour boiling water over them.
- Place on fire and boil for 10 minutes.
- Place the mushrooms in a colander to remove water. Pour boiling water over them again and repeat the procedure - boil again for 10 minutes.
- Drain the water again and rinse the mushrooms well in cold water.
- Pour boiling water over the mushrooms for the third time and boil again for about 10 minutes. It should be noted that when they sink to the bottom, only then will it be possible to marinate them.
- Rinse the mushrooms in cold water a third time.
- Prepare the marinade by mixing a liter of boiled water, salt, pepper, sugar, and bay leaf according to the recipe in a clean container. Pour the mushrooms into the marinade and put on the fire to boil.
- After boiling everything for 5 minutes, add vinegar and garlic. Remove from heat and immediately place in hot jars.
- Cook everything for about 5 minutes. At the end of cooking, add vinegar essence and finely chopped garlic, mix everything and remove from heat.
- Pour marinade and boiled vegetable oil over the mushrooms. Cover with sterile plastic lids and let them cool.
- They can be eaten no earlier than after 2 weeks.
- For storage, place in a cellar or refrigerator.
Our ancestors salted mushrooms and vegetables only in tubs. For this they often used oak products. In oak tubs, the products were additionally subjected to antibacterial treatment using natural ingredients from the oak tree.
Ingredients:
- Real milk mushrooms – 1 kg.
- Special salt for pickling – 30-40 g.
- Seeds and sprigs of ripe dill.
Preparation:
- Pour cold spring or well water over the mushrooms, quickly wash them, free them from forest debris, and place them in layers in tubs.
- Salt 30-40 g of salt per 1 kg of mushrooms, add dill.
- Place the tubs in the cellar. Here, at a constant temperature, the mushrooms will be ready in 45-60 days. In this case, the mushrooms will turn out not only tasty, but also crispy, not flabby, and they will last until next summer.
- You can also salt saffron milk caps in the same way; they will be ready in 7 days.
Marinated champignons
It turns out that pickled champignons are just as tasty as honey mushrooms or saffron milk caps. And now they can be easily purchased at any time of the year.
Ingredients:
- Fresh champignons – 1 kg.
- Bulgarian sweet pepper – 1 pc.
- Onions – 2 pcs.
- Sugar – 1 tbsp.
- Salt – 3 tbsp.
- Vinegar – 100 g.
- Ground black pepper – 1 tsp. or peas.
- Mustard peas – 1 tsp.
- Bay leaf – 4 pcs.
- Coriander – 1 tsp.
Preparation:
- Wash the mushrooms well first, but do not remove the skin from them.
- Place the mushrooms in a saucepan and add 2 tablespoons of salt. Fill everything with water so that it protrudes above the mushrooms to the thickness of two fingers. Bring them to a boil. Boil for 10 minutes.
- While the mushrooms are cooking, we continue to prepare the food. Cut the onion into half rings, mash it with your hands until the juice releases and pour vinegar over it.
- Peeled and washed large bell peppers, cut into small strips.
- Prepare the marinade. Mix 1 liter of water, all the spices, bell pepper, a tablespoon of salt and the same amount of sugar. Put the marinade on the fire.
- Drain and wash the champignons.
- Place mushrooms, onions and vinegar into the boiled marinade. After boiling, you need to immediately turn off the heat and place the mushrooms and vegetables in hot sterilized jars, filling them completely with marinade.
- You can close the jars with nylon lids and store them in the refrigerator. Mushrooms prepared this way can be stored for a very long time.
It is safer to pickle mushrooms after preliminary soaking. For different mushrooms, the soaking period is not the same: for milk mushrooms, white mushrooms and white mushrooms - it is 2-5 days, for saffron milk caps - 3-4 hours. In this case, salted water must be changed every 3-4 hours.
Ingredients:
- For 1 kg of mushrooms:
- Horseradish leaf - 1 pc.
- Currant leaves – 4 pcs.
- Bay leaves – 4 pcs.
- Cherry leaves – 6 pcs.
- Mint leaves - a handful.
- Garlic - to taste.
Preparation:
- Plant leaves and garlic are placed at the bottom of the tub and on top.
- Mushrooms are layered, topped with spices and salted.
- They press down with pressure (a circle of wood, and a well-washed heavy stone on top of it).
- Often, to speed up the pickling time, mushrooms must first be boiled for 10 to 30 minutes (this depends on the type of mushroom) in salted water.
- After this, they are cooled or washed, if necessary, with cold water. And then they just pickle it.
- The readiness of the mushroom is determined by lowering it into a glass of water: if it sinks, stop cooking.
Solyanka with cabbage and mushrooms
There are a lot of solyanka recipes. It can be with or without other vegetables besides cabbage, with mushrooms or meat. We offer you one of the most popular recipes for solyanka with mushrooms and vegetables.
Ingredients:
- Mushrooms – 400 g.
- White cabbage – 1 kg.
- Salad pepper – 2 pcs.
- Onions – 2 pcs.
- Carrots – 3 pcs.
- Tomato juice – 300 mg.
- Vinegar – 1-2 tbsp. l.
- Vegetable oil – 100 mg.
- Sugar, salt to taste.
- Greens, garlic.
Preparation:
- Chop mushrooms and all vegetables.
- Fry onions, carrots and lettuce peppers together in one pan.
- In a second frying pan, fry the mushrooms until half cooked, stirring them occasionally.
- Add garlic to the mushrooms and let it fry a little.
- Place mushrooms and garlic in a pan for stewing.
- Fry the shredded white cabbage in parts in vegetable oil.
- We put everything in a pan for stewing.
- Add herbs, vinegar, sugar, 0.5 tablespoons of salt, tomato juice.
- Place the pan on the fire and boil for 20-25 minutes.
- Place the prepared hot solyanka into jars and seal.
We are used to cooking fried chanterelles with potatoes and cooking soup in their broth. And from them you can prepare many original dishes. Pickled chanterelles have a very unusual and pleasant taste.
Ingredients:
- 1 kg of mushrooms.
- 150 ml water.
- 150 ml. 9% vinegar.
- 30 g salt.
- tbsp Sahara.
- 6 peas of allspice.
- 3 buds of cloves.
- 1 g cinnamon.
- Bay leaf.
Preparation:
- Boil the mushrooms in salted water, discard them in a colander, place them in the boiling marinade and simmer over low heat for 20-25 minutes.
- Add sugar and spices before the end of cooking.
- Place the mixture in jars and sterilize.
- Cover with nylon lids or roll up.
Mushroom caviar
Mushroom caviar is one of the well-known dishes among those who like to prepare food for the winter. But her recipes are very different. The recipe presented below is the most traditional, no frills, but this is how housewives most often prepare this dish.
Ingredients:
- Fresh mushrooms – 0.5 kg.
- Onions – 2 small or 1 large.
- Garlic – 1-3 cloves.
- Tomato – 1 pc.
- Salt, pepper, vinegar, sugar - to taste.
Preparation:
- Wash the mushrooms, chop and boil in lightly salted water for 15 minutes.
- Drain them in a colander.
- Cut the onion into large cubes.
- Wash the tomato, remove the core and chop it into large pieces.
- Finely chop the garlic.
- In a frying pan with heated vegetable oil, fry the garlic for 0.5 minutes over high heat. Add the onion here and fry for two minutes. Then add tomatoes and fry for another 2 minutes.
- Add boiled mushrooms to the vegetables and fry everything together for 5-7 minutes.
- Pass everything through a meat grinder, put it in the same frying pan and boil.
- Simmer the caviar over reduced heat for 20-25 minutes.
- After 15 minutes, you need to salt the caviar, add sugar to it, pepper and taste. You can put a little vinegar and herbs.
- Place the finished caviar into hot jars and roll up.
Appetizer “Mushroom Glade”
This snack option is liked by many housewives who love to surprise their households and invited guests. To prepare it you need to take:
The step-by-step recipe for the Mushroom Glade appetizer involves preparing the cheese mass. To do this, combine coarsely grated eggs and cheese in one bowl. These ingredients should be seasoned with salt, pepper and mayonnaise, and then mixed until smooth. If desired, you can add finely chopped dill to this mixture.
Cucumbers should be cut into slices about 4-5 mm thick. Each of them must be generously spread with the egg-cheese mixture, then place a mushroom (leg down) and an olive on top of the structure, and then fasten it all together with a skewer.
The formed “kebabs” should be placed on a dish decorated with herbs or lettuce and served.
