Mushroom champignon soup - 10 delicious recipes with step by step photos

I have a special relationship with champignons. My childhood was spent in a village located in the forest-steppe zone. And as soon as the earth warmed up, and warm rains increased air humidity, rural children began collecting mushrooms from the Agaricus family. Mom made a delicious hodgepodge of them, fried them, and dried them for the winter.

These mushrooms are saprotrophs and love manured soil rich in organic matter. Agarics grown in natural conditions are aromatic and fragrant. This smell is not at all similar to that of champignons grown in an artificial environment.

But something else is important. Both are equally beneficial for the body. They are low-calorie foods. Their calorie content is 9.5 times lower compared to beef (per 100 g of product) and 13.5 times lower than pork.

Saprotrophs are rich in a set of vitamins, of which group B predominates. Their unique composition helps to cope with chronic depression and headaches. It has a beneficial effect on the nervous system and increases appetite. The absence of sugar allows them to be consumed even by people with diabetes. Helps cleanse the body of toxins and waste. Therefore, they are recommended to be included more often in the diet in the postoperative period, or after long-term use of medications.

I think that I have interested you in these unusual mushrooms. Moreover, they are affordable and on sale all year round. Today I offer you recipes for agaric soups to fill your body with unique benefits.

How to make cream of mushroom soup from champignons?

This recipe for mushroom soup with cream can be considered the most authentic. Preparing this dish will require a little tinkering, but the result will exceed your expectations and fill your home with an exquisite aroma. Delicate and appetizing creamy champignon soup will perfectly fill you up for the rest of the day.

Ingredients:

Fresh champignons – 0.4 kg.
Onions – 1 pc.
Garlic - to taste.
Milk – 750 ml.
Cream – 70 ml.
Butter – 20 gr.
Flour – 13 gr.
Water or broth - 2/3 tbsp.
Greens - to taste
Nutmeg - to taste
Ground pepper - to taste
White bread - 3 slices.

Cooking process:

1. In order to prepare real creamy champignon soup, you need to choose fresh champignons and the highest quality cream. Without this, your soup will not be tasty or of high quality.

2. Rinse the mushrooms and onions in running water, then finely chop the onion using a sharp knife, and also cut the champignons into slices. Add butter to the onions and mushrooms, then add it all to the frying pan. Also, if desired, you can add chopped garlic to these ingredients.

3. Place the frying pan with onions and champignons over moderate heat and fry the ingredients in butter until golden brown, stirring the soup ingredients regularly.

4. At the same time, you need to start preparing the sauce for your cream soup. The sauce will be prepared on the basis of classic bechamel. At this stage you will need milk, flour, some butter and nutmeg and pepper.

5. In a thick-bottomed frying pan or saucepan, melt the butter and add flour. Mix the mixture quickly and thoroughly, then begin to pour in milk and water in a thin stream, achieving a soft and uniform consistency of the sauce. The sauce should not be thick, but not watery either.

6. When you achieve the desired consistency, add nutmeg and black pepper to the sauce and stir everything together. At this stage, the sauce for the cream soup is ready and it’s time to begin further processing of the mushrooms.

7. Using an immersion blender, blend the fried champignons and onions until smooth to obtain the most uniform consistency of the dish. Then add the mushrooms to the saucepan with the sauce and add the cream there. Heat the mixture over low heat, stirring constantly. Add salt.

8. Then take white bread and cut it into cubes. You can put the bread in the oven, or quickly bake it in a dry frying pan so that the crackers just dry.

9. Pour cream of mushroom soup into bowls, sprinkle each serving with croutons. If you wish, you can chop fresh herbs and add a little to each bowl of soup. The dish is ready to serve!

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With cream (cream soup)

Cream soup or puree soup has a thick, creamy consistency. This is a pureed dish. The basis of which is chicken or vegetable broth. Cream is added to give a creamy taste. They can be replaced with milk.

Approximately equal quantities of fresh agarics and potatoes are taken. When serving, add croutons and sprinkle with chopped herbs. It turns out tasty and appetizing.

Cream soup is used in dietary and baby food, since its delicate consistency is easily absorbed by the body. There is no need to chew anything.

Ingredients:

300-400 g champignons;
300-400 g potatoes;
500 ml chicken broth;
cream or milk (optional);
200 g onions;
salt pepper;
1/4 loaf for croutons.

Preparation:

Cut the potatoes into arbitrary pieces and place on the stove. It should boil until soft.

Cut the crusts off the loaf and chop it into small cubes. Pour into a greased frying pan. Lightly salt, sprinkle with chopped paprika or add other seasonings you like. The croutons need to be thoroughly dried, without frying.

In a separate pan, fry onion half rings. As soon as it turns brown, add champignon slices and cook until done. Place in blender bowl and grind. To make the contents easier to puree, add a little broth.

Drain the water from the potatoes and mash them. Mix mashed potatoes with mushroom. Add the broth in parts, mix with an immersion blender (until a creamy consistency). For a creamy taste, add cream to the puree.

Place on the fire and bring to a boil, since the milk and broth were cold. Pepper and taste for salt. Pour into plates. Sprinkle with croutons and green onions.

A 100 g serving of cream of soup contains 79.9 kcal. Nutritional value consists of proteins (4.6 g), fats (4.2 g), carbohydrates (6.4 g).

Simple and delicious mushroom soup with champignons and potatoes

A simple and satisfying, practically rustic soup is an excellent dish that is suitable for lunch both on weekdays and on weekends. In addition, you can take this soup with you in a thermos on a picnic and warm up with an appetizing, aromatic first course before the barbecue.

Ingredients:

Champignons – 300 gr.
Potatoes – 3 pcs.
Water - 1.5 liters.
Onions – ½ pcs.
Carrots – 1 pc.
Parsley - ½ bunch.
Dill – ½ bunch.
Ground pepper - to taste.
Table salt - to taste.

Cooking process:

1. First, rinse and clean the champignons and let them dry. Also be sure to rinse the greens and dry them slightly.

2. Wash vegetables - potatoes, carrots. Peel the onion and also rinse under running water. Then peel the carrots and potatoes; Temporarily place the potatoes in a bowl of cold water.

3. Cut the onions and carrots into thin strips and place in a frying pan with olive oil to fry the vegetables. Place the frying pan on the stove and fry the vegetables over moderate heat until soft.

4. You can cut the champignons into slices, or send them whole into a pan with water, or cook them with broth until you get mushroom broth and the mushrooms are ready. Add chopped potatoes to the mushrooms and continue to cook the broth, covered, over moderate heat.

5. When the carrots and onions are ready, add the ingredients to the broth and cook the soup over low heat after it boils. Add pepper and other spices at your discretion.

6. In about half an hour, your soup will be almost ready. All that remains is to finely chop the greens and add them to the pan with mushroom soup.

7. Let the soup sit under the lid for about five minutes, then pour the dish into portioned plates and serve with black or white bread, you can add sour cream.

Bon appetit!

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Chicken with champignons in sour cream, made in the oven

Heat treatment in the oven makes any dish healthier and tastier, including chicken with mushrooms in sour cream. You need to prepare the following ingredients:

700 g chicken;
300 g champignons;
2 medium onions;
2 medium cloves of garlic;
100 g sour cream;
vegetable oil;
salt and pepper to taste.

Preparation of fillet with champignons in sour cream occurs in the following sequence:

Peel the onion and cut it into half rings. After this, it needs to be sautéed in hot oil until softened.
Peel the champignons, wash and finely chop. Now they need to be combined with fried onions. Cook the mixture until the liquid from the mushrooms has completely evaporated.
Wash the chicken fillet, dry it and then cut it into cubes. It needs to be grated with garlic, salt and pepper.
Place the prepared white meat in a mold, cover it with a mixture of onions and champignons, and then sour cream. If desired, the dish can be sprinkled with grated cheese to create a golden brown crust, but even without this product the chicken will turn out delicious. If you want to add cheese, but not make a crust out of it, then you need to sprinkle the dish 5 minutes before it’s ready.
Place the pan in an oven preheated to +200°C. Baking time is about 40 minutes depending on the portion. This completes the preparation of chicken breast with champignons and sour cream.

You can cut the ingredients to your liking, for example, the onion can be finely chopped (it is also possible to use green onions), and the mushrooms can be sliced. It all depends on personal preference. The taste of chicken fillet with champignons and sour cream will not suffer from this.

You can serve the dish with any side dish, even mashed beans.

Chicken with champignons in sour cream, made in the oven.

Step-by-step recipe for making creamy mushroom soup with cheese

Mushroom puree soup can become even tastier if you add melted cheese to it... This aromatic and delicate combination of mushrooms and cheese will not leave any gourmet indifferent, despite the fact that the soup is very simple and can be prepared quickly.

Ingredients:

Champignons – 300 gr.
Potatoes – 3-4 pcs.
Onions – 1 pc.
Processed cheese – 2 pcs.
Salt - to taste.
Butter – for frying.
Ground pepper - to taste.
Greens - to taste.

Cooking process:

1. First, check that you have all the ingredients needed for the soup. Be sure to take soft cheese, and fresh champignons, it tastes better. In a pinch, you can get by with frozen ones, but this is not the best choice for creamed mushroom soup.

2. Rinse potatoes and champignons in running water and then peel. Cut the potatoes into arbitrary pieces and place in a pan with purified water. Add salt and boil the potatoes until tender.

3. Cut the champignons into slices, and cut the onion into strips or just finely chop. These ingredients must be pre-fried to make the soup richer in taste.

4. Place the butter in the pan and then turn the heat on the stove to moderate. Place chopped champignons and onions in a frying pan with butter, fry until golden brown, but do not fry.

5. When the potatoes are ready, add the fried mushrooms and onions to the container with them and bring the ingredients until smooth using a blender. If the mixture is not liquid enough, add broth or water to the container with the future soup and place it all on the stove over moderate heat.

6. Cut the cheese into small cubes and place in a saucepan with soup, add salt and pepper, other spices to your taste and cook the soup for about ten minutes - the cheese should dissolve during this time. If you take soft cheese in a plastic box, then simply put it into the soup with a spoon.

7. Garnish the finished mushroom and melted cheese soup to taste with a sprig of parsley or finely chopped herbs and be sure to serve hot.

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Classical

To prepare lean stew you will need ingredients that are accessible to everyone. Delicious soup suitable for dietary and vegetarian diets. And at the same time, it will fill the body with necessary vitamins and microelements. The first dish turns out aromatic, with a delicate, creamy taste.

What you will need:

200 g fresh champignons;
4 potatoes;
2 onions;
200 g milk;
2-3 tbsp. l. sunflower oil;
salt pepper;
greenery.

Preparation:

Boil about 2 liters of water in a saucepan. Peel the potatoes, cut into cubes and place in boiling water. Cook for about 10 minutes.

While the potatoes are boiling, chop the onion, grate the carrots with a large-mesh grater, or chop finely. I like it better when the carrots are cut into strips. Remove the skin from the mushroom caps and cut them into slices.

Place vegetables, mushrooms in a heated frying pan with vegetable oil and simmer everything for about 10 minutes. Place the finished frying into the pan.

As soon as it boils, add milk and cheese cut into small cubes. Add pepper and salt and let it boil. Remove the stew from the heat, sprinkle with chopped herbs. After stirring, leave for a few minutes to infuse.

The fragrant creamy stew is ready. One serving contains only 69 kcal. Contains about 2 g of protein, up to 4 g of fat and 7 g of carbohydrates.

Hearty and rich champignon soup with chicken

Soup with chicken and mushrooms will be much more satisfying than ordinary mushroom soup. The combination of chicken and champignons is very winning, the soup will be aromatic and rich, chicken meat will add satiety and thickness to the dish. Try it!

Ingredients:

Chicken fillet – 1 pc.
Champignons – 300 gr.
Potatoes – 2 pcs.
Carrots – 1 pc.
Onions – ½ pcs.
Bay leaf – 1 pc.
Peppercorns – 4 pcs.
Ground black pepper - to taste.
Salt - to taste.
Olive oil - for frying.
Greens - to taste.

Cooking process:

1. First, you need to do all the preparatory steps so as not to fuss while preparing the soup itself. Therefore, wash the champignons in advance; potatoes, carrots and onions - peel and rinse. Cut all the ingredients as you like, but do not mix them together.

2. Add olive oil to a frying pan or saucepan, slightly heat the pan and add onions, chicken fillet and champignons. These ingredients need to be fried over fairly high heat. So that the crust sets and you don’t end up with stewed chicken with onions and mushrooms.

3. Place the chopped potatoes in a pan that is convenient for you and add cold purified water. Add bay leaf, peppercorns and turn on the heat. When the potatoes come to a boil, skim off the foam and let the potatoes cook until almost done.

4. Add fried mushrooms with onions, carrots and chicken fillet, and salt to a saucepan with potatoes and spices. Cook the soup over moderate heat, covering the pan with a lid.

5. After about twenty minutes, chop the greens and add them to the pan with the soup, then turn off the heat and let the dish sit for about five minutes, covered, before serving.

6. Serve hot soup with chicken and champignons with bread, fresh herbs and sour cream at your discretion.

Delicious!

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With buckwheat

This lean, delicious dish will add variety to your diet. The stew is aromatic, light and rich. Serve it sprinkled with ground black pepper and chopped herbs.

The following products will be required:

150 g mushrooms;
4 potatoes;
1 onion;
1 small carrot;
3 tbsp. buckwheat;
3-4 tbsp. vegetable oil;
salt, spices, bay leaf;

Subsequence:

Peel the potatoes and cut into cubes. Sort out the buckwheat and rinse. Pour water into a saucepan, bring to a boil. Add potatoes and cereal. Cook over low heat for 25-30 minutes.

Chop the onion and carrots and simmer in a frying pan with butter until golden. Add sliced mushrooms. Fry for 7-10 minutes. Transfer the contents of the pan to the saucepan. Cook for another 10 minutes. Salt, pepper, add herbs.

Delicious and easy to prepare mushroom soup with noodles

A simple and tasty soup for a light lunch - this is exactly what this dish is about. The recipe is very simple, but so delicious that no one can resist. The combination of regular vermicelli and champignons with vegetables is perfect for soup. Be sure to try this recipe and enjoy both the cooking and the dinner itself!

Ingredients:

Champignons – 300 gr.
Carrots – 1 pc.
Onions – 1 pc.
Celery – 1 pod.
Vermicelli – 50 gr.
Bay leaf – 1 pc.
Spices - to taste.
Vegetable or olive oil - for frying.

Cooking process:

1. First, peel the onions and carrots, and then rinse them under running water. Also wash the celery and clean it of dirt. Cut the root vegetables into small pieces, without mixing the vegetables with each other. Set the celery aside and prepare the onions and carrots for frying.

2. Fill a pan with water, add salt and place the pan on the stove. While the water is boiling, rinse and peel the mushrooms, then cut them into slices and place them in the boiling water.

3. While the mushroom broth is cooking over moderate heat, prepare the soup dressing. Add vegetable or olive oil to a frying pan and fry the vegetables until golden brown, stirring them regularly.

4. When the frying is ready, place it in a saucepan with soup, and then add celery, bay leaf and other spices of your choice. Cover the pan with a lid and cook the dish for twenty minutes over low heat until the soup simmers slightly.

5. After the allotted time, add vermicelli to the soup and boil it for another five to seven minutes. Then you can add chopped herbs and turn off the heat. Serve the finished soup immediately, serving it with white bread and sour cream - if desired.

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With meat and potatoes

Chowder with fresh mushrooms and meat is richer and more satisfying. Although the calorie content is almost no different from cream soup. 100 g of finished dish contains about 70 kcal. This stew is prepared with both pork and beef. You can take poultry, it will also be delicious. Vegetables add nutrition and saturate the dish with vitamins and minerals.

I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:

What you will need:

300 g mushrooms;
300 g beef;
1 carrot;
1/2 celery;
1 onion;
3 potato tubers;
2-3 peas of allspice;
1-2 bay leaves;
1-2 cloves of garlic;
salt pepper;
greens for sprinkling.

How to cook:

Cut the meat into small pieces. Fry it in a frying pan with butter until golden, not forgetting the seasonings. Place the pieces in a saucepan and pour boiling water over them. Throw in the bay leaf and simmer over low heat. Add diced potatoes to the broth.

In a vacated frying pan, fry the mushrooms in oil (1 tbsp), cut into slices or pieces. Immediately place them in the pan with the meat.

Now sauté the vegetables. Chop carrots, onions and celery as desired. Bring until half cooked in a frying pan and transfer to a saucepan.

Celery is a plant with a pronounced (pungent) odor. When using, it is important to observe moderation. It can cover up the smell of mushrooms.

Cook until meat and potatoes are soft. Remove the bay leaf from the broth. Season the stew with chopped garlic and chopped herbs.

How to prepare aromatic mushroom soup with chicken broth?

It happens that for some dish you need boiled chicken, but there is nowhere to put the broth. In this case, you can prepare a simple and rich champignon soup using this same chicken broth. You will spend an extra half an hour, but will provide yourself with a hearty and tasty lunch.

Ingredients:

Chicken broth – 1.5 l.
Champignons – 300 gr.
Potatoes – 2 pcs.
Tomato – 1 pc.
Sweet pepper – 1 pc.
Carrots – 1 pc.
Spices - to taste.
Salt - to taste.

Cooking process:

1. First, prepare the vegetables for your soup. Rinse celery and tomatoes in running water and cut into small cubes or randomly.

2. Peel and wash the carrots and potatoes, cut the carrots into thin strips or grate them. Cut the potatoes into arbitrary pieces of moderate size.

3. Cut the champignons into slices and place in a pan with boiling broth. If you made the broth without spices, add bay leaves and other additives at your discretion, and add chopped potatoes to the pan.

4. Cook the soup, covered, over moderate heat. When the potatoes are almost ready, you can add the remaining ingredients to the soup. The soup should be cooked until the carrots become slightly soft.

5. Leave the finished soup covered for about five minutes so that it infuses slightly. Then serve a hot lunch to the table with herbs, bread or crackers.

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Chicken stewed with champignons and onions in sour cream

This second course is suitable for both a family dinner and entertaining guests. Neither adults nor children will refuse it. When cooked in mushroom sauce, onions are stewed so well that only its subtle aroma is felt in the dish.

Required ingredients:

0.5 kg chicken breast;
350 g champignons;
0.5 l of fat sour cream;
2 medium sized onions;
2 tbsp. l. wheat flour (chopped oatmeal will help reduce the calorie content of the dish);
vegetable oil;
dill;
salt, pepper to taste.

Having prepared all the ingredients, you can proceed to the dish itself:

Peel the champignons, wash and cut into large pieces.
Peel the onions, wash them, and then finely chop them.
Wash the chicken breast, dry it with a paper towel, and then cut it into cubes. Then you need to salt and pepper it.
Transfer the chicken to a bowl, add flour and stir.
Pour the oil into a frying pan and heat it high. Fry the breaded breast until lightly browned. Then remove it with a slotted spoon and put it back into the bowl.
Do not pour out the oil from the saucepan. You need to fry the onion on it until soft. At this stage salt is added.
Add mushrooms to the pan. They need to be fried for no longer than 6 minutes.
After this time, you need to add breast and sour cream to the mushrooms. Simmer until the sauce thickens completely for about 10-15 minutes, not forgetting to add salt and pepper. Add dill 5 minutes before the end of cooking.

The finished dish is combined with fluffy rice, pasta, potatoes, stuffed with prunes.

How to cook chicken and mushroom goulash in sour cream and tomato paste.

Mushroom champignon soup cooked in a slow cooker

Any soup can be easily prepared in a slow cooker, even if we are talking about mushroom soup. If you follow all the steps and sequence of actions, you can easily prepare aromatic champignon soup in your slow cooker.

Ingredients:

Champignons – 300 gr.
Potatoes – 3 pcs.
Onions – ½ pcs.
Carrots – 1 pc.
Parsley - ½ bunch.
Dill – ½ bunch.
Ground pepper - to taste.
Table salt - to taste.

Cooking process:

1. Rinse the champignons and greens in running water, clean the champignons. Then cut the champignons into slices or quarters - at your discretion.

2. Finely chop the greens with a knife and temporarily set aside. Follow the greens with the onions.

3. Peel and rinse the onions, then cut them into small cubes or strips - according to your taste.

4. Place champignons, cut into pieces, along with onions into a greased multicooker bowl. Turn on the “Fry” mode for 10 minutes and fry the mushrooms and onions until golden brown.

5. Cut the peeled carrots into strips or circles - as you like. Set the ingredient aside for a while.

6. Then peel the potatoes, wash them under running water and place them in a bowl of cold water. Set aside and work on the mushrooms and onions.

7. Add broth or water to the fried mushrooms and onions, add spices and salt, and then add chopped potatoes and carrots to the multicooker bowl. Turn on the “Soup/Boiling” mode for half an hour and close the lid of the device.

8. After half an hour, the multicooker will signal the end of the mode, therefore, it’s time to add chopped herbs to the soup and serve lunch. You can flavor the soup with sour cream, crackers or croutons.

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Chicken fillet with champignons and garlic in sour cream

White sauces go well with chicken. One of them can be prepared using sour cream and garlic.

Before you cook chicken breast with champignons, you need to prepare the following ingredients:

400 g chicken fillet;
250 g sour cream of any fat content;
250 g mushrooms;
3 medium cloves of garlic;
2 tbsp. l. flour;
150 ml water;
25 ml vegetable oil;
spices, herbs, dill to taste.

Recipe:

Wash the fillet, dry it and cut it into strips 0.5 cm thick. Place the pieces on a flat surface, sprinkle with flour, then mix.
Heat the oil.
Place chicken in a frying pan and fry over high heat for no more than 5 minutes. At the same time, you need to ensure that moisture does not escape from the fillet; it should be fried, not stewed.
Separately, fry the mushrooms for 10 minutes.
Squeeze the garlic into the sour cream, then add spices and water and mix thoroughly.
Pour the resulting sauce over the main ingredient, add mushrooms. Now the meat needs to be simmered for 10-12 minutes. After the sauce boils, the heat can be reduced.
Add dill to the champignons with chicken on a pan; after 1 minute, turn off the heat.

Chicken fillet with champignons and garlic in sour cream.

Delicious and very satisfying champignon soup with barley

Soup with pearl barley is rightfully considered one of the most satisfying and delicious soups. Besides the fact that pearl barley soup is simply great with wild mushrooms, it can be prepared with champignons. Believe me, such a soup can be turned into a real masterpiece and a favorite dish for the whole family!

Ingredients:

Pearl barley – ½ tbsp.
Carrots – 1 pc.
Onions – 1 pc.
Champignons – 300 gr.
Greens - to taste.
Bay leaf – 1 pc.
Peppercorns – 4 pcs.
Salt - to taste.
Oil – for frying.

Cooking process:

1. In order to cook soup with pearl barley as quickly and efficiently as possible, you need to thoroughly wash and steam it in advance. Let’s say, if you need soup for lunch, then steam the pearl barley in the morning and leave it to steep until ready.

2. Peel the onion and rinse it in running water, then chop it smaller or larger - according to your taste. After the onions, do the carrots.

3. Carrots need to be peeled and washed thoroughly, and then chopped in the usual and convenient way for you.

4. You need to fry the onions and carrots by frying the root vegetables over moderate heat in a frying pan and stirring the ingredients regularly. Under no circumstances should you overcook the onions and carrots, as this will spoil the taste of the dish.

5. Wash the mushrooms too. Then peel them and cut them into slices, after which you can safely place the prepared mushrooms in a pan of boiling water. Add pepper, bay leaf and salt.

6. When the mushrooms have boiled a little, add the frying to the soup and then the steamed pearl barley. Stir the soup and continue to cook, covering it with a lid. The soup will be ready when the pearl barley is completely ready.

7. Lastly, add finely chopped herbs to the soup and stir again. Then let the soup sit for a while, covered, and rest.

8. Serve the aromatic champignon soup with pearl barley hot and fresh. Don't forget to add fresh soft bread and sour cream to each serving.

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With pearl barley

Easy to prepare, but satisfying, barley soup is a Lenten dish. But nevertheless, it is tasty and aromatic. It cooks quickly, in 20-25 minutes, provided that the cereal is boiled in advance.

The following components will be required:

300 g champignon mushrooms;
1 carrot;
1 onion;
5 potatoes;
250 g boiled pearl barley;
30 g each of butter and vegetable oil;
salt pepper;
bay leaf, aromatic spice.

Preparation:

Turn carrots into thin strips, onions into small cubes, potatoes into large ones. Cut the agarics into arbitrary slices. Fry carrots and onions in vegetable oil with added butter. Once the vegetables become golden, add the mushrooms.

Do not salt the mushrooms during the frying stage. They will definitely release juice. Then there will be stewing, not frying.

While stirring, to prevent the food from burning, fry until golden brown. Pour boiled pearl barley and chopped potatoes into the pan. Pour boiling water over the entire contents.

Throw in the bay leaf, add seasonings and spices. Cook until the potatoes are ready for 15-20 minutes. Afterwards, leave the stew for a few more minutes, the dish needs to brew.

Accordion potatoes stuffed with mushrooms

Ingredients

4–5 large potatoes;
150 g of mushrooms (champignons are best);
½ bunch of dill;
salt - to taste;
ground black pepper - to taste;
2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a baking sheet lined with foil and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Original side dish: Hasselback potatoes →

Champignons fried with chicken, sour cream and cheese

Not only sour cream, but also cheese will help enrich the taste of both chicken and mushrooms. To prepare this second dish you will need the following ingredients:

600 g chicken breast;
300 g fresh champignons;
150 g of cheese that melts well;
0.5 l of fat sour cream;
sunflower oil;
spices and seasonings.

The cooking technology is as follows:

Cut the mushrooms into small slices.
Do the same with chicken pulp.
Grind the cheese on a coarse grater.
Heat oil in a frying pan. Fry mushrooms in it over high heat. It is better to add them in small portions so that they do not stew. No need to add salt.
In the same pan, fry the chicken fillet. If there is not enough oil, you can add a little more. There is also no need to salt it. Fry the chicken fillet for about 5-7 minutes until an appetizing crust appears.
Mix chicken with mushrooms, add salt and sour cream. After this, turn down the heat.
Once the sauce has thickened, season it to taste, then bring to a boil and stir in the cheese.
After the sauce becomes homogeneous, remove the pan from the stove.

This dish goes well with any side dish and can also be served as a cold or hot appetizer.

Chicken and champignon goulash in sour cream with tomato paste

Chicken goulash with mushrooms can be a good addition to any side dish. Its preparation is considered traditional, and the taste is tender and juicy. The thickness of the sauce can be adjusted independently, making it more or less liquid. To prepare the gravy you need the following ingredients:

500 g chicken pulp;
100 g fresh champignons;
1 medium onion and 1 carrot each;
1 tbsp. l. vegetable oil for frying;
1.5 tbsp. l. tomato paste (it is recommended to use the thickest one);
70 ml low-fat sour cream;
1 tbsp. l. flour;
200 ml vegetable broth or water;
3-4 bay leaves;
salt and pepper to taste.

To prepare chicken goulash with mushrooms follow the following recipe:

Cut the chicken flesh into small pieces (for this dish it is not necessary to use fillet; any poultry meat will do). The pieces measure about 3-4 cm.
Peel the champignons, wash and cut into cubes.
Cut the onions into the same cubes with which the mushrooms were chopped.
You also need to chop the carrots. The form in this case is arbitrary. If desired, you can use a coarse grater.
Heat the oil in a frying pan and saute the vegetables for 5 minutes until they soften.
Now you need to add the chicken pieces to the saucepan. Fry for 10 minutes over medium heat, stirring.
After this time, you can add mushrooms to the dish, which should be simmered with chicken and vegetables for another 5-7 minutes. When some of the liquid from the champignons has evaporated, pour broth or water into the pan, add tomato paste, salt and pepper.
Close the lid and simmer for 15-20 minutes until tender, stirring occasionally.
While the chicken is stewing, you need to mix sour cream with flour until a homogeneous mass without lumps is obtained. This sauce will need to be added to the chicken along with bay leaf and your favorite spices. Simmer the dish for another 10 minutes until done.

Chicken goulash goes well with any side dish, especially boiled rice, mashed potatoes and cabbage stewed with vegetables. If desired, you can also cook potatoes stewed with this gravy in pots.

How to cook chicken with mushrooms and sour cream, made in a slow cooker.

Potatoes with dried mushrooms and chicken in pots

Photo: cookpad.com
If you don't have fresh mushrooms, we've found a solution!

You will need:
4 potatoes, 50 g dried mushrooms, 2 onions, 0.5 cups of milk, spices, 1 chicken fillet, 1 tsp.
flour, 0.5 cups of mushroom broth. Preparation:

1. Cut the meat into pieces and fry in spices. 2. Soak the mushrooms, chop and lightly fry them along with the onion. 3. Place chopped potatoes, mushrooms and meat in a pot. 4. Lightly fry the flour, pour in the mushroom broth, stir and add milk with spices. 5. Pour sauce over the pots and place in the oven for an hour at 180 degrees.

Video on how to cook French potatoes with mushrooms and tomatoes topped with cheese

The classic recipe contains only beef, onions, mayonnaise and cheese. But who needs a classic, because you want something new and original! In this dish, the classic is diluted with tomatoes and delicious canned pineapples, which go very well with cheese and mushrooms. I cook with champignons; it’s better to fry them first. This makes the taste more vibrant. When baking, I cover it with foil (so it cooks faster), and at the end I add cheese and bake without foil... However, I cook without meat.

Recipe:

Meat (chicken breast or meat)
Onion
Mushrooms
Cheese
Tomatoes
Pineapples

For a detailed recipe and cooking method, watch the wonderful video from Olga Matvey.

Please write your reviews. Good health, peace, kindness and prosperity to everyone! And don't forget to click on your social network button! Sincerely, Elena.

Mushrooms with minced meat and cheese in the oven - step-by-step recipe with photos

A series of holidays is approaching, and every housewife wants to surprise her guests with something new and tasty. It is desirable that the dish is easy to prepare and not expensive on the wallet. This photo recipe is exactly that. Try to cook using it, and no one will remain indifferent.

Your rating: (
1 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 11 servings

Pasta with bacon and mushrooms in creamy sauce (almost Carbonara)

Pasta with bacon and mushrooms in creamy sauce
For those who want to cook the classics of Italian cuisine, adapted to our needs, this recipe is for you.

Ingredients:

Spaghetti - 0.3 kg.
Cream (at least 20% fat) - 0.2 kg.
Cheese - 0.1 kg.
Champignons - 0.2 kg.
Raw yolk - 3 pcs.
Bacon strips - 0.1 kg.
Vegetable oil for frying.
Spices - to taste. (nutmeg, basil, marjoram and oregano)

Preparation:

Cut the mushrooms into medium slices.
Place the frying pan on the fire and fry the champignons in it without adding oil or salt. When they are halfway done, add thinly sliced bacon and simmer until done, covering with a lid.
While the mushrooms are stewing, set the spaghetti to cook.
Grate the cheese on a fine grater and mix it with the yolks and cream until smooth. It is more convenient to do this with a blender.
Drain the finished spaghetti in a colander, add it to the frying pan with the mushrooms, stir, pour in the creamy cheese mixture, add spices and salt and simmer until the sauce thickens.

When serving, sprinkle with herbs of your choice.

Multicooker recipe

An easy to prepare dish - chicken fillet with potatoes in a slow cooker.

400 gr. chicken fillet;
5 potatoes;
500 gr. champignons;
1 onion;
1 carrot;
100 gr. sour cream;
2 cloves of garlic;
frying oil;
salt, spices, fresh herbs to taste.

Wash the chicken fillet and cut into pieces the size of a cherry berry. We wash the champignons and cut them according to size. Cut large mushrooms into thin slices, and cut small ones into 4 slices.

Peel the onions and carrots, cut the vegetables into small cubes. If desired, you can grate the carrots. Peel the potatoes and cut them into halves.

Place a spoonful of oil in the multicooker bowl and turn on the “frying” program. Add mushrooms and cook for 15 minutes. Then add the onion and carrots, stir and continue frying for another 10 minutes. Then add the fillet pieces and continue cooking in the same mode for another 10 minutes.

Then add potatoes. We dilute the sour cream in a glass of water, add salt and pepper to this dressing. Pour the sour cream sauce into the bowl and turn on the appliance to the “stew” program for 1 hour. After completing the program, do not turn off the device, leave it on the “heating” program. Add chopped garlic and finely chopped fresh herbs to the dish, mix and let it brew for 15 minutes.

To deliciously fry chicken meat in a frying pan with onions and mushrooms you will need

About half a kilogram of meat (you don’t have to use breast, you can use thigh).
300 grams of champignons.
Various spices (pepper, curry, turmeric, salt, etc.).
Vegetable or olive oil.
Medium sized bulb.
Soy sauce (a little for taste).

Preparation

Instructions:

Fry the chopped chicken over medium heat for 10 minutes, remembering to turn over.
Add the onion and fry for another 5 minutes, stirring constantly.
Pour in a little water (literally ¼ cup).
After 5 minutes, add the champignons.
Cook for another 10-15 minutes and our dish is ready!

Many housewives recommend serving fried chicken with mushrooms along with rice or buckwheat porridge.

Delicious potato zrazy with mushrooms and minced meat

Zrazy are potato pies or cutlets with a filling that can be made from any product. This recipe naturally uses meat and mushrooms.

Ingredients:

200 g mushrooms;
300 g minced meat or chicken;
150 g onion;
1 kg of potatoes;
1 egg;
spices;
breadcrumbs;
oil for frying.

What to do:

Boil the peeled potatoes until tender. If the tubers are large, you can cut them.
After cooking, drain all the water.
Mash the potatoes and add salt.
Finely chop the onion.
Do the same with mushrooms.
First fry the onion in oil, then add the minced meat. After a couple of minutes, mushrooms.
Fry until done. To enhance the taste, season with salt and pepper.
Using wet hands, form the mashed potatoes into a flat cake.
Place the filling in the center and form a cutlet. Size at your discretion.
Beat the egg with a fork. Dip the workpiece into it.
Then roll in breadcrumbs.
Fry the zrazy in oil on both sides until golden brown.

This is a 2 in 1 dish; it does not require a side dish or meat addition. Zrazy is served with herbs, vegetables, and various sauces based on sour cream, cheese, ketchup, and mayonnaise.

How to bake potatoes with mushrooms without sour cream and mayonnaise?

Potatoes stuffed according to this recipe turn out very tasty, with a tender and juicy filling and a crispy, appetizing crust. It looks appetizing, the dish can be prepared as a treat for a holiday table. You can add another slice of tomato or bell pepper, but this is a matter of taste.

Ingredients:

medium-sized elongated potatoes – 5 pcs.
champignon mushrooms – 5-6 pcs.
bacon – 150-200 g
suluguni cheese or mozzarella – 150 g
onion – 1 pc.
salt and spices - to taste

Preparation.

Wash the potatoes well, dry them and cut them in half lengthwise.

Grease the baking sheet and the potato cuts with vegetable oil and place on the baking sheet, skin side down. Place it in an oven preheated to 180 degrees until cooked for about 40 minutes.

Cut onions and mushrooms into small cubes. Place the onion in a frying pan with vegetable oil and fry it until translucent.

Add mushrooms to the onion and fry until golden.

Finely chop the bacon.

And send it to the frying pan.

Continue frying until the ingredients are golden brown.

You need to “make boats” from oven-baked potatoes - scoop out the pulp with a spoon, put it in a bowl, add salt and chop it with a fork.

Add the fried filling to the pulp, half of the cheese grated on a medium grater and mix well.

Stuff the “boats” with the resulting filling, with minced meat on top.

Sprinkle with remaining grated cheese.

Place on a baking sheet and place in an oven preheated to 180 degrees for 15 minutes.

It's still very tasty! By the way, this dish can be made with any filling you like.

How to bake potatoes with mushrooms without sour cream and mayonnaise. Author

Casserole with potatoes, mushrooms and minced meat - photo recipe

This casserole is good hot or cold. Easy to prepare, suitable for lunch, dinner and any other meal.

Ingredients:

0.7 kg of potatoes;
200 g minced meat;
100 g cheese;
100 g butter;
3 onions;
6 champignons;
salt to taste;
cilantro, dill, parsley;
a pair of eggs;
oil for frying.

How to cook:

Heat some vegetable oil. Cut the onions into strips. Pour into a frying pan and fry.
Cut the mushrooms into cubes, pepper and salt. Add to the onion fry and fry everything together.
Boil the peeled potatoes in salted water. Make a puree with the addition of butter and two eggs. Beat.
Season the minced meat with salt and pepper, lightly fry, stirring well so that it does not stick together in large pieces.
Chop the greens.
In a greased form, place a layer of mashed potatoes (half), mushrooms, chopped herbs, fried minced meat and more potatoes.
Tamp down a little, sprinkle generously with grated cheese.
Place the casserole in the oven. Bake for about 20 minutes. No longer necessary, since all the ingredients are already ready.
You can serve the casserole as a complete second course. Fresh vegetables, pickles, Korean and any other salads are perfect additions.

Oven potatoes with wild mushrooms

Photo: replyua.net
A recipe for real mushroom pickers who are not interested in just champignons!

You will need:
1 kg of potatoes, 500 g of wild mushrooms, 1 onion, 300 g of cream, 2 eggs, 1 clove of garlic, salt and pepper, 200 g of cheese.
Preparation:

1. Slice the mushrooms and fry them with the onions over medium heat until the moisture has evaporated. 2. Cut the potatoes into thin slices and place one layer in the pan. 3. Whip cream with eggs, spices and crushed garlic. Add grated cheese there. 4. Pour a small amount of sauce over the potatoes, add the mushrooms, and add again. 5. Continue alternating layers and finally pour the remaining sauce on top. 6. Cover with foil and bake for an hour at 180 degrees, then remove the foil and bake for another 20 minutes.

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How to cook pork soup from dry mushrooms

The recipe is designed for a 2.5 liter saucepan, delicious, and that’s all!

Product components:

pork (ham) – ½ kg;
dried mushrooms (boletus, boletus, boletus) - 1 tbsp.;
pearl barley – 3 tbsp;
potatoes – 2 pcs.;
carrots – 100 g;
onions with feathers - 5-7 pcs.;
salt, pepper mixture - 1 tbsp.

Preparation:

Pour boiling water over the dried mixture and leave to “steam” for a couple of hours.
Cut the pork ham meat into medium fractions into a saucepan with water. Cook for half an hour
Chop the onion and potato tubers into squares and grate the carrots.
Pour the mushroom “decoction” into the pork broth, add chopped onions and potato cubes, washed barley, and sprinkle with salt and pepper.
Lightly squeeze the soaked “mix”, chop into cubes, and fry with carrots and vegetable oil. Add to main roster.
Throw in the green onion feathers, cut into rings. Simmer for a couple more minutes, let it brew for 7-10 minutes.

The soup absorbs all the flavor from dry mushrooms and immediately becomes a “favorite” for the whole family!