Champignons in a slow cooker. Recipes for baked, steamed, stuffed, stewed with potatoes, sour cream, cheese, cream

Publication in the group: Recipes in a slow cooker

Champignons are a healthy product that is especially important to add to your menu for atherosclerosis, osteoporosis, diseases of the nervous system and kidneys. In addition, such mushrooms normalize metabolism, enrich the body with potassium, which is indispensable for the functioning of the heart, and remove toxins and salts of heavy metals. It is very convenient to cook champignons in a slow cooker; the best recipes for them for the “kitchen assistant” are collected below in the article.

The simplest recipe

According to the simplest recipe, the mushrooms in question are prepared simply with the addition of onions, spices and fresh herbs. A multicooker greatly simplifies the cook’s task. You just need to select the correct mode in the device. All actions will be performed in one container, which will significantly reduce the amount of dirty dishes, and, therefore, the effort of the cook.

What ingredients will you need?

For the dish you need to take:

• fresh mushrooms – half a kilo;
• white onion – 1 head;
• fresh greens (assorted) – 30-35 g;
• oil, salt and spices.

You can take only dill or parsley for a treat. But the dish turns out even tastier with the addition of a whole assortment of fresh herbs.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to take care of the mushrooms. They are lightly washed (so that they do not have time to absorb a lot of water), after which they are peeled from the upper thin skin and cut into slices. By the way, both oyster mushrooms and chanterelles are good for this recipe.

2. The onion must be peeled and then chopped into half rings. It will immediately be fried in a multicooker bowl in thoroughly heated oil. Any vegetable will do.
3. After about 5-6 minutes, you can add mushroom pieces to the onion and continue cooking everything together in frying mode for another 10 minutes. Next, you should salt the mass and add your favorite spices to it. Aromatic mixtures made specifically for mushroom dishes are well suited.
4. It remains to fry the mass for about a quarter of an hour.
5. At the next stage, you can add the prepared greens. It is pre-washed, dried and finely chopped.

Next, the treat will be cooked for another 10-12 minutes in the stewing mode. Or you can simply leave it heated for this time.

What can I add?

When frying mushrooms with onions, you can add additional components to the dish that will make it even tastier. For example, carrots, zucchini, bell peppers of any color. Fresh garlic will also fit perfectly into the treat. It will improve the taste and allow you to get a dish with a very bright, appetizing aroma.

Rules for serving dishes, decoration

You can leave some of the greens for serving. Then on the plate you will need to sprinkle it with a chopped mixture of dill, parsley, cilantro, green onions or just one selected ingredient.

Holiday option

Potatoes with meat and mushrooms in a slow cooker are perfect for dinner or a holiday table. To prepare potatoes with meat and mushrooms, you will need the following ingredients:

• 500 grams of beef;
• 6 pieces of potatoes;
• 150 grams of oyster mushrooms;
• 100 grams of cheese;
• 4 tablespoons of mayonnaise;
• spices;
• vegetable oil.

It is necessary to peel and cut the potatoes into slices. Wash the oyster mushrooms and chop them. Rinse the meat, cut the beef into slices, sprinkle with spices, pour in 2 tablespoons of vegetable oil. Chop the onion into half rings and slice the cheese.

Then you need to put parchment paper on the bottom of the bowl, lay out the onions and meat one by one, and grease with mayonnaise. Then another layer of onion. Oyster mushrooms should be placed on top of it. The last layer is potato. Set the baking mode, cooking time - 1 hour 20 minutes. The temperature should be 180 degrees.

When there are 10 minutes left before the end of cooking, you need to sprinkle the potatoes with grated cheese.

Cooked potatoes and beef with mushrooms in a slow cooker are sprinkled with herbs. Instead of beef, pork with potatoes and mushrooms also goes well with the dish.

Whole baked

Champignons in a slow cooker, the recipes for which are described later in the article, can even be cooked whole. In this case, the mushrooms should be supplemented with cheese and onions. A variety of spices can be used as desired.

Champignons in a slow cooker. Whole baked bake recipe with cheese and dill.

The finished snack turns out to be budget-friendly, but at the same time it is suitable not only for everyday, but also for a festive table.

What ingredients will you need?

For the dish you need to take:

• fresh champignons – 6-10 pcs. (depending on size);
• cheese “Poshekhonsky” - 60-65 g;
• fresh dill – 10-12 g;
• white onion (large) – 1 head;
• salt and vegetable oil.

As for spices for such a treat, you can use regular ground black pepper or any other additives to your taste. Sweet paprika and granulated garlic are good for treats. The specified amount of products will be enough for 2 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, “Poshekhonsky” cheese needs to be processed with a grater with medium or large divisions. “Russian” and “Dutch” are also suitable. The main thing is to take a solid or semi-solid dairy product.
2. Mushrooms (previously removed from the skin) need to cut off the stems and clean out the middle to create “baskets.” The removed parts should be finely chopped and fried in a multicooker bowl with hot oil and chopped white onion. Cook the ingredients for no longer than 10 minutes under the lid.
3. Next, the resulting fried mixture is transferred to a plate and mixed with chopped fresh dill and cheese shavings.
4. After thorough mixing, the mass from the previous step is laid out on the mushroom caps.
5. All that remains is to place the champignons with the filling in the bowl of the “kitchen assistant” and turn on the baking mode for 20-25 minutes.

The resulting treat can be served as a main course or as a hot/cold appetizer.

Rules for serving dishes, decoration

Stuffed mushrooms are deliciously complemented with tender creamy mashed potatoes as a side dish and chicken cutlets. The end result is a complete, satisfying lunch. If there is any aromatic gravy left in the multicooker bowl, you can also pour it over the potatoes.

Baked champignons with salmon

Marinated champignons with salmon in a slow cooker have a special taste and pleasant aroma. True, this recipe uses a fairly large amount of spices, which is why the taste of the dish changes so much. Potatoes or rice with mushrooms go well with fish, but the side dish will have to be prepared separately. It’s worth noting right away that both salmon and champignons need time to soak in the spices. Therefore, try to calculate your personal time so that you can marinate and bake the dish an hour later. Let's find out how to bake champignons with salmon in a slow cooker for dinner.

Ingredients

• salmon – 3-4 steaks;
• champignons – 355 g;
• balsamic vinegar - 2 tablespoons;
• tomatoes – 3 pcs;
• lemon juice – 2 large spoons;
• zest from ½ part lemon;
• hard cheese – 50-80 g;
• nutmeg - on the edge of a teaspoon;
• olive oil – 50-70 ml;
• greens: dill, parsley and so on;
• salt and pepper to taste (using additional spices is not recommended).

Preparation

1. Wash and process the fish steaks, add salt and coat with ½ part vinegar, you can immediately sprinkle with chopped herbs.
2. Rub the salmon with zest and ½ part lemon juice; it is advisable to apply the ingredients evenly to each steak.
3. Wash the champignons and chop finely using a knife.
4. Pour the rest of the vinegar and lemon juice over the mushrooms, immediately sprinkle with nutmeg, salt, pepper and maybe a little oil.
5. Marinate fish and mushrooms separately for 60 minutes, maybe even a little longer for a brighter taste.
6. At the end of marinating, sprinkle the bottom of the appliance with olive oil.
7. Place mushrooms and fish in a multicooker in layers.
8. Cut the tomatoes into slices and place on top of the last layer.
9. Grate the cheese and sprinkle it on top of the dish.
10. Turn on the “Baking” mode and bake the champignons and salmon in the slow cooker for one hour.
11. At the end of the program, you can stir the dish and serve or put it on a plate without stirring.

For a couple

Champignons in a slow cooker, recipes for which can be found to suit every taste, can also be steamed. Under such conditions, it is delicious to stuff mushrooms with a variety of fillings. For example, chicken fillet and vegetables.

Then the end result will be a full-fledged hot meat dish.

What ingredients will you need?

For the dish you need to take:

• fresh champignons – half a kilo;
• chicken fillet – 120-140 g;
• carrots – ½ pcs.;
• white onion – 1 head;
• butter fat – 60-65 g;
• salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, the mushrooms are lightly washed and placed in a colander. When all the water has drained from the champignons, you can separate the stems and caps.
2. The onion needs to be peeled, cut into miniature cubes and poured into a frying pan with heated butter.
3. In the next step, you can add chopped mushroom stems and carrots, processed with a medium grater, to the vegetable.
4. Together, the vegetables will fry until fully cooked. You can add chopped fresh garlic to them to make the mixture even more aromatic.
5. The chicken fillet must first be boiled until fully cooked in salted water, cooled directly in the broth and cut into miniature pieces. Then add it to the frying pan with the vegetables about 4-5 minutes until they are fully cooked.
6. Next, the mass in the frying pan needs to be salted to taste and seasoned with spices.
7. Stuff the mushroom caps prepared in step 1 with the slightly cooled filling.
8. You need to pour water into the bottom of the multicooker. You can add bay leaf to it for flavor. A grid for steaming dishes is installed on top and stuffed mushroom caps are laid out on it.

In the appropriate mode, the treat will be prepared in approximately 35-45 minutes.

Rules for serving dishes, decoration

The treat should be served hot and freshly prepared. A variety of side dishes are suitable for it. For example, boiled rice, potatoes in any form, fried broccoli umbrellas or cauliflower.

Stuffed mushrooms

Champignons, due to their special cap structure, are excellent for stuffing. During the fasting period, you can fill them with vegetables and legumes, and the rest of the time you can use meat ingredients and fatty sauces based on dairy products.

According to the recipe with minced meat and cheese, the mushrooms in question can be cooked in a slow cooker.

What ingredients will you need?

For the dish you need to take:

• minced meat (any) – 180-200 g;
• large champignons (fresh) – half a kilo;
• cheese “Dutch” or “Russian” - 80-90 g;
• butter fat – 60-65 g;
• onion – 1 head;
• salt, sunflower oil, fresh herbs.

For this dish you need to choose large mushrooms with large caps.

Step-by-step cooking process

The cooking process includes several stages:

1. To begin with, the champignons are lightly washed and carefully peeled from the upper thin skin.
2. Next you need to cut out the legs and chop them finely. Peeled onions are chopped in the same way. Together, the ingredients will be fried in a hot frying pan with vegetable oil.
3. Afterwards, you can add minced meat to the ingredients, salt everything and fry until the meat ingredient is ready.
4. The prepared caps should be filled with the mass obtained in the last step. The filling should be applied as tightly as possible.
5. It remains to spread a small piece of butter on top of the stuffed mushrooms. This addition will make the treat tastier and juicier.
6. At the next stage, you can transfer the caps with the filling into the oiled bowl of the “kitchen helper”.
7. In baking mode, the dish will cook for about 1 hour under the lid.

At the very end, the stuffed mushrooms are sprinkled with large cheese shavings. Afterwards, the champignons should be baked for another 7-8 minutes. The cheese should have time to cover the treat with a crust.

Rules for serving dishes, decoration

Ready-made mushrooms with filling are laid out on portioned plates. You need to sprinkle them with chopped herbs on top. It is delicious to complement the treat with fresh soft bread. You can simply place the prepared champignons with filling on golden toasted toast with garlic.

Selection and preparation of ingredients

The article above discussed the selection and preparation of ingredients in detail, including links to articles on this site devoted exclusively to this topic. But it is worth noting that champignons quickly absorb water, which is why, if they are kept in liquid, they lose their taste. If you are a true gourmet or want to try really tasty champignons, then they should be processed in a dry way. In this case, flour and a number of other components are actively used. More information about the dry method of processing champignons is described in this video. Enjoy watching!

Stewed

Stewing champignons is delicious with a variety of additives. But the simplest version of the treat is made with onions and carrots. Its calorie content will be approximately 53.9 kcal per 100 g.

And BZHU:

What ingredients will you need?

For the dish you need to take:

• fresh champignons – half a kilo;
• onions and carrots – 65-70 g each;
• salt, pepper, oil.

Step-by-step cooking process

Stages:

1. The champignons are first washed and left in it for about 8-10 minutes.
2. The onion should be peeled and chopped into miniature cubes. Peeled carrots - process with a grater with large or medium divisions.
3. Already prepared and dried mushrooms need to be cut along the stem into slices.
4. At the next stage, all the crushed ingredients are poured into the oiled bowl of the multicooker. They are salted and peppered.

In the stewing mode, the treat will simmer for 30-35 minutes. The result is very tender and juicy mushrooms.

Rules for serving dishes, decoration

Before serving, season the stewed treat deliciously with sour cream. In this form, it is laid out on mashed potatoes/peas or any side dish. Ready-made stewed mushrooms can even be used as a filling for pancakes or a layer for a snack cake.

With potato

Champignons in a slow cooker, the recipes of which will be useful to every housewife, can be baked immediately with a side dish. For example, such mushrooms go well with potatoes.

The result is a delicious, hearty treat for lunch or dinner for the whole family.

What ingredients will you need?

For the dish you need to take:

• medium-sized potato tubers – 750-800 g;
• fresh champignons – 270-300 g;
• white onion – 1 head;
• filtered water – 1 tbsp.;
• full-fat sour cream – 130-150 g;
• classic mayonnaise – 2-3 tbsp. l.;
• salt, black pepper, oil, sweet paprika.

Step-by-step cooking process

Stages:

1. The onion must be peeled and cut into medium-sized pieces using a sharp knife.
2. In a multicooker bowl, you need to heat the vegetable oil and pour the vegetable pieces into it. The onions will cook in the fry mode. After about 6-7 minutes, fresh champignons, peeled and cut into thin slices, can be sent to it.
3. The onions and mushrooms must be salted, spices added and cooked together for about a quarter of an hour in the same program.
4. The next step is to peel the potatoes and cut them into medium-thick pieces. Afterwards, sprinkle with paprika and salt. The resulting pieces are placed in the bowl of the device on top of the roasted vegetables.
5. All that remains is to coat all the ingredients with a mixture of salted sour cream and mayonnaise. Next, pour in water.

In the baking mode or intended for preparing pilaf, you need to cook the mushrooms and potatoes for about 40-45 minutes. The resulting treat is left under the lid in the already turned off device for a quarter of an hour.

Rules for serving dishes, decoration

The finished treat should be divided into portions on plates. It is delicious served with white or black bread, a light vegetable salad, seasoned with sour cream/mayonnaise/butter.

How to cook

Mushroom dishes occupy a place of honor in the cuisines of many nations. The best chefs prepare juliennes from them, stew them, and add them to soups and main courses. Thanks to their amazing, unique taste and aroma, some types of mushrooms are real delicacies.

Today, more and more people are purchasing a “smart” assistant for their kitchen - a multicooker, in which cooking becomes a real pleasure, and not a burdensome task, as it could be before. It also turns out excellent dishes in which mushrooms are the main component. To make preparing delicious and healthy food as easy as possible for yourself, use photo recipes.

So, you can easily cook almost anything from mushrooms in a slow cooker. Here, your culinary creativity is limited only by your imagination. It can be:

• stewed or pickled mushrooms;
• julienne;
• risotto;
• mushroom soup and much more.

Mushrooms go well with rice, buckwheat, vegetables and other foods. They can make any dish unusual and very tasty. Choose the recipes you like, look at step-by-step photos and create your own culinary masterpieces.

Before cooking, any types of mushrooms must be washed and thoroughly cleaned of dirt. Since this product is perishable, mushroom dishes are best prepared in a slow cooker in small quantities so that they can be eaten immediately and not stored.

Kinds

You can cook any type of mushroom in a slow cooker. In our country, the most popular are:

• champignons, which can be bought all year round in any store;
• chanterelles;
• White mushrooms;
• boletus;
• milk mushrooms, etc.

All of them have many beneficial properties, but may differ in their digestibility for the human body.

Secrets

To ensure that mushrooms cooked in a slow cooker delight you and your family with their excellent taste, pay attention to the following points:

• buy dense, strong mushrooms without spots on the caps and stems;
• in preparing one dish it is better to use only one type of mushroom;
• It is better to cut them into equal pieces;
• butter helps improve the taste, and lemon juice helps preserve the color of the mushrooms;
• It is recommended to consume fresh mushrooms directly on the day of collection;
• When using dried mushrooms, they must be pre-soaked.

If you wish, you can come up with and add recipes yourself, which will always give you delicious, interesting dishes that can decorate absolutely any table. Cook mushrooms in a slow cooker and side dishes for them.

A very long time ago, various mushroom dishes were especially popular in Rus'. Our ancestors left behind so many recipes that it is impossible to count them. Almost all dishes can be made in a slow cooker, following the same recipe as in classic cooking. One of the most popular recipes for a slow cooker is meat with mushrooms.

Mushroom dishes prepared in a slow cooker can be very different. This includes soup, fried oyster mushrooms with potatoes or various vegetables, and all kinds of casseroles, pies, and steamed champignons. Let's figure out how to cook mushrooms in a slow cooker quickly, original and very tasty.

Potatoes with chanterelles cooked in a slow cooker will appeal to all family members, especially since this dish will take no more than half an hour. Mushrooms in sour cream in a slow cooker, baked with potatoes - a very simple recipe. To prepare the second dish, you will need the following components:

• 300 grams of chanterelles;
• 400 grams of minced chicken;
• 5 pieces of potatoes;
• 2 onions;
• 4 tablespoons of sour cream;
• spices;
• vegetable oil.

You need to pour oil into the container and set the frying mode. Then add chopped onion and chanterelles. Cooking time takes 10 minutes. Then add minced meat and spices. Mix everything and cook for another 5 minutes.

Add potato tubers, peeled and cut into slices, mix, add sour cream, previously diluted with water. Set the baking mode and cook for half an hour.

Sprinkle cooked potatoes and mushrooms with sour cream in a slow cooker with finely chopped herbs.

With sour cream

For such a dish it is important to choose delicious fresh sour cream. It is advisable to use a dairy product with 20% fat content. By the way, champignons are suitable for treats not only fresh, but also frozen.

To make the dish even tastier, you can combine several types of mushrooms at once. For example, forest and champignons.

What ingredients will you need?

For the dish you need to take:

• champignons – 220-240 g;
• fresh dill - 1 small bunch;
• leek – 1 pc.;
• medium fat sour cream – ½ tbsp.;
• filtered water – 60 ml;
• oil, salt, sweet paprika, black pepper.

Step-by-step cooking process

Cooking steps:

1. At the very beginning, the champignons must be washed, placed on a paper towel and dried. Afterwards, chop into slices of medium thickness. Do not make them too large, otherwise the cooking time will need to be increased.
2. The dill needs to be washed, dried, and chopped very finely with a sharp knife. You can use any other greens at this stage. For example, parsley will fit well into the treat.
3. The leek is washed and chopped as desired.

4. Pour vegetable oil into the “kitchen helper” bowl. 2 tbsp will be enough. l. Fat should be chosen without odor.
5. The onion will be cooked first in oil in the frying mode. It should soften.
6. After this, you can add mushrooms and continue the process for another 2-3 minutes.
7. All that remains is to add sour cream, paprika, salt and the spices stated in the recipe. After thorough mixing, chopped dill and slightly warmed water are added to the mixture. You shouldn’t take more liquid, otherwise you’ll end up with mushroom soup.

In the stewing mode, the dish will cook for about another half hour. There is no need to open the lid or stir the ingredients during the process.

Rules for serving dishes, decoration

Stewed mushrooms with sour cream are delicious served with a variety of dry side dishes. For example, with potatoes, cereals, grilled vegetables.

With cheese

Champignons in a slow cooker, recipes for which are known today in several dozen variants, go well with cheese. Any hard or semi-hard will do. For example, the popular “Russian”.

What ingredients will you need?

For the dish you need to take:

• mushrooms – 330-350 g;
• chicken fillet – 370-400 g;
• milk of any fat content – ​​1 tbsp.;
• “Russian” cheese – 80-90 g;
• onion – 1-2 heads;
• butter – 55-60 g;
• flour - 1.5-2 tbsp. l.;
• prepared mustard – ½ tsp;
• salt, spices.

Step-by-step cooking process

Cooking steps:

1. First you need to heat the butter in the multicooker bowl. Afterwards, pour chicken fillet onto it (pre-washed and cut into small pieces). It should be fried until lightly browned. This process will take approximately a quarter of an hour.
2. The onion needs to be peeled and chopped very finely. Remove the thin top film from the mushrooms, then cut into slices.

3. At the next stage, you can add the champignons to the chicken and cook the products together for another 20-25 minutes. If too much liquid has been released from the mushrooms, you should open the lid of the device and cook them under these conditions for about 10-12 minutes.
4. Next, flour is poured into the mixture, salt and mustard are added. All ingredients are poured together with milk. You can also use cream instead.
5. After thorough mixing, the treat will simmer for about 20 minutes in baking mode.

At the very end, sprinkle it with grated cheese and let the latter melt. For this it is convenient to use, for example, the heating mode.

Rules for serving dishes, decoration

The ready-made tender dish is served with any side dish. For example, it is delicious to combine it with rice. Since the treat tastes similar to julienne, you can put it on buns, tartlets or cheese baskets.

To summarize

This is how you can cook champignons in a slow cooker with your own hands. It’s worth noting right away that these are not all mushroom recipes. For example, champignon soup in a slow cooker, mushrooms with ham, and so on were not considered. The fact is that in this article I wanted to study only the top 5 best recipes for cooking champignons in a slow cooker, which is what we did. Write in the comments which version of the mushroom dish you liked best. And if you have questions, be sure to ask them under the article. We will promptly answer them in as much detail as possible. Bon appetit, see you soon!

And see a lot of other recipes for multicookers at multivarnik.ru

With cream

The champignons will be very tender and tasty if you stew them in a “kitchen aid” with cream. For this purpose, you should take a fatty dairy product. Even whipping cream is suitable - above 30%. The finished treat will be delicious served with boiled pasta or potatoes.

What ingredients will you need?

For the dish you need to take:

• fresh champignons – half a kilo;
• white onion – 2 heads;
• heavy cream – 130-150 ml;
• oil, salt and pepper.

Step-by-step cooking process

Cooking steps:

1. Mushrooms need to be cleaned of dirt and lightly rinsed with running water. Large champignons must be cut in half, but small ones can be left whole.
2. The onion should be peeled and chopped very finely.
3. Next, you can pour oil into the multicooker bowl and heat it. To do this, turn on the baking mode for 20 minutes.

4. Then the onion is placed in the bowl and fried for 5-6 minutes until golden brown.
5. Then mushrooms are poured into it. The entire mass must continue to be fried, stirring frequently, until all the liquid released from the champignons has evaporated.
6. When the set mode is over, you can pour in heavy non-cold cream, salt and pepper everything. Other spices can also be used.

After thoroughly mixing the products, the stewing program is set for half an hour. In it, the treat will be cooked under the lid without stirring.

Rules for serving dishes, decoration

The resulting treat goes well with potato wedges. Vegetables for garnish need to be peeled and cut into pieces. Then dip in beaten egg, breading and bake in the oven until golden brown and the potatoes are soft inside. The prepared vegetable pieces are laid out on a large plate, and mushroom gravy is poured on top.

Combination of pork and mushrooms

How to deliciously cook meat with mushrooms in a slow cooker?

You can use water or sour cream. Pork and stewed mushrooms in a slow cooker are prepared using the following ingredients:

• 800 grams of meat;
• 500 grams of champignons;
• 1 glass of water;
• spices.

It is necessary to cut the meat into cubes and place in a container. Pour in 2 tablespoons of water. Cook in baking mode for 20 minutes. Then chop the champignons. Before adding mushrooms to the meat, you need to mix it and season everything with spices. If all the liquid is gone from the pork, you can add a little water or sour cream. Simmer for an hour.

When serving a dish with champignons and pork, sprinkle it with finely chopped herbs.

Useful tips and tricks

The following tips will help you cook the discussed mushrooms deliciously in the microwave:

• be sure to choose fresh champignons; frozen ones make the dish less tasty and juicy
• since the mushrooms will be subjected to long-term heat treatment, you do not need to peel them from the thin outer skin;
• You need to wash the champignons quickly, as they instantly absorb water (it’s best to simply wipe the caps with a hard, wet sponge and trim the stems);
• any dairy products are great for preparing gravy for such mushrooms, but you can also combine them with mayonnaise;
• Garlic and fresh chili pepper, cut into small pieces, will add piquancy to the champignons.

Today there are more than 30 successful recipes for cooking champignons in a slow cooker. Among them there are options with sour cream, cream, cheese, meat, potatoes.

Rules for cooking champignons in a slow cooker

First of all, you need to make sure the quality of the champignons so as not to get a negative impression from this food. Even if you picked the mushrooms yourself, this does not guarantee that they are of good quality. For example, champignons growing near highways and large cities absorb toxins and dirty substances, which can lead to poisoning if such mushrooms are eaten. Store-bought champignons also need to be chosen correctly so that the mushrooms are of good quality, fresh and tasty. You can read more information about picking mushrooms and choosing store-bought champignons in this article.

After choosing champignons, the mushrooms need to be prepared. First, they need to be washed in water in a basin and peeled. Don't forget to check the champignons again for freshness and quality. If you use frozen mushrooms, then the champignons must first be defrosted under natural conditions. That is, you need to leave them on the table for several hours so that they thaw at room temperature. You should not use a microwave oven to defrost, as the taste will be greatly reduced. For the same reason, it is not recommended to put champignons in hot water to melt them.